Prep Time 10m
Cook Time 17m
Ready Time 120m
Yield 12 Servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 (15.9 oz.) package Pillsbury™ Chocolatier Collection™ Chocolate Extreme Premium Brownie Mix
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons water
  • 1 large egg
  • 1 pint (2 cups) vanilla ice cream
  • 1/4 cup chopped cocktail peanuts
  • Whipped cream
  • Maraschino cherries
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12-inch pizza pan with no-stick cooking spray. Reserve chocolate syrup packet from brownie mix for topping. Stir brownie mix, oil, water and egg in medium bowl until blended. Spread in prepared pan. Bake 15 to 17 minutes or until set. (Do not overbake.) Cool completely on wire rack.
  • Step 2Place ice cream in refrigerator for 30 minutes to soften. Place chocolate syrup packet in cup of hot water to soften.
  • Step 3Spread ice cream over crust. Cut very small corner off chocolate syrup packet. Drizzle over ice cream. Sprinkle with peanuts. Freeze at least 1 hour before serving. Garnish with whipped cream and cherries before serving.
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