Snickurtle Pie

In a mixing bowl mix together the crumbs and butter; press onto the bottom and up the sides of a 9-inch pie plate.

In your electric mixer’s bowl, beat together the cream cheese, sugar, and peanut butter. Mix well.

Toast the pecans over medium heat for 3 minutes on your stovetop. Shake them frequently so they don’t burn.

To the electric mixer’s bowl, add in the whipped topping and half of the toasted pecans; blend well.

On the bottom of the cookie crust, spread 1/4 cup of caramel ice cream topping. Spread the cream cheese mixture on top of the caramel.

Freeze for 3 hours. Take out the pie and spread the rest of the pecans over the top.

Melt some chocolate and drizzle it with a spoon across the entire pie. When done with the chocolate, get the caramel topping and drizzle some more. Put it back in the freezer for another 1 to 2 hours.

Serve when ready. Keep it frozen.