This sounds elaborate. Mostly because it is. But it's really good. The second time you make it, it'll be easier.


Red Robin Chocolate Peanut Butter Cookie Crusher Monster Mudd Pie

1 9 inch chocolate crumb pie shell
8 2-ounce scoops chocolate ice cream
7 2-ounce scoops vanilla ice cream
4 each Pitter Patter Cookies (Peanut butter filled)
2 ounces chopped nuts
8 ounces Hot Fudge cooled to 90 degrees
6 ounces peanut butter
2 ounces hot fudge
Serving:
2 ounces whipped cream
1/4 ounce chopped nuts
1 maraschino cherry

Pour 4 ounces warmed peanut butter into the pie shell. Place the vanilla ice cream around the bottom of the shell and crumble the cookies over the ice cream. Ladle 4 ounces cooled fudge over the cookies. Place the chocolate ice cream over the fudge and smooth over with a spatula. Using your hands, form the pie into a peak at the center. Sprinkle chopped nuts over the ice cream and ladle 4 ounces cooled fudge over the nuts. Place in the freezer for 15 minutes. Warm 2 ounces peanut butter in the microwave. Remove the pie from the freezer and drizzle the peanut butter over the top through a slotted spoon.
Serving: Ladle 2 ounces hot fudge into an ice cream dish. Place 1/8 of the pie atop the fudge. At the back edge of the pie, add whipped cream, nuts and cherry. Place on a napkin-lined oval platter.