Peanut Butter & Cocoa PEBBLES™ Cereal Ice Cream Cake


  • 1 Tbsp. butter or margarine
  • 1-1/3 cups miniature marshmallows
  • 2-3/4 cups Peanut Butter & Cocoa PEBBLES™ Cereal, divided
  • 1 qt. (4 cups) chocolate ice cream, softened
  • ¼ cup peanut butter, warmed


  1. Melt butter in medium saucepan. Add marshmallows; cook and stir on low heat until marshmallows are completely melted. Remove from heat; immediately stir in 2-1/4 cups of the cereal. Firmly press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Cool.
  2. Spread ice cream into crust; cover. Freeze 2 hours or until firm.
  3. Remove pie from freezer about 10 min. before serving. Let stand at room temperature to soften slightly. Sprinkle with the remaining 1/2 cup cereal and drizzle with warmed peanut butter before cutting into eight wedges to serve.

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