4 cups Honey Nut Crunch cereal
1 gallon vanilla ice cream, softened
½ cup light corn syrup
Garland House Mocha Sauce
¼ cup extra-crunchy peanut butter


In a large bowl, add cereal and crush into small pieces. Add syrup and mix. Add peanut butter and mix. Take half of cereal mixture and spread in a 9-inch pie pan; repeat with other half mixture in second pie pan. Use a wet spoon to spread and pat down mixture. Fill each pie pan with ½ gallon ice cream. Freeze for 1 hour. Prepare topping, spread on frozen pie, and freeze until time to serve. Cut into wedges and top each with warm Garland House Mocha Sauce.

Peanut Paradise Pie Topping
1 can boiled sweetened condensed milk
½ cup extra-crunchy peanut butter

Place can of condensed milk in a pot, cover can with water, and bring water to a boil. Continue to cook milk on low for 4 hours. Let can cool for 10 minutes. Open can and spoon milk into a bowl. Add peanut butter and mix. Refrigerate for 1 hour.


3 cans sweetened condensed milk
2 cups semi-sweet chocolate chips
2 tablespoons instant coffee
¼-½ cup water
¼ cup Triple Sec

Place cans of condensed milk into a large pot and fill pot with water until the cans are covered; bring water to a boil, reduce heat to low, and continue cooking on low for 4-5 hours. Remove cans from water and cool. In a large pot, add milk, chocolate chips, coffee, water, and Triple Sec; heat on low until mixture is smooth. Add additional water for desired consistency. Keep in refrigerator and heat before serving

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