A deliciously decadent dessert combining the nostalgic flavors of Reese's Puffs cereal with creamy ice cream and rich peanut butter fudge, all encased in a cereal crust.
1. Place 2 cups lightly crushed Reese’s Puffs in a large heatproof bowl.
2. In a small saucepan, heat 2 cups heavy cream over medium heat until steaming but not boiling. Pour the hot cream over the cereal, ensuring it is fully submerged.
3. Let sit at room temperature for 30 minutes, then strain through a fine-mesh sieve, pressing gently to extract as much liquid as possible. Discard the soaked cereal.
4. Stir in ¼ cup cold heavy cream to restore volume. Chill until very cold, at least 1 hour. (If the other components are ready, you can chill it in the freezer for 10–15 minutes instead.)
5. Preheat oven to 350°F (175°C).
6. Crush the Reese’s Puffs in a food processor, or place them in a large zip-top bag and roll with a pin until finely ground.
7. In a medium bowl, combine the ground cereal, brown sugar, and salt.
8. Add melted butter and stir until it resembles wet sand.
9. Press firmly into the bottom and about 2 inches up the sides of a 9-inch springform pan. Use the side of a measuring cup to ensure even thickness and to avoid corner buildup.
10. Bake for 8–10 minutes, until golden and fragrant. Let cool completely.
11. Combine all fudge ingredients in a small saucepan over low heat. Stir constantly until fully melted, glossy, and smooth. Remove from heat and let cool slightly before using.
12. In a large bowl, whisk together the sweetened condensed milk, softened cream cheese, vanilla, salt, and vodka.
13. Using a stand mixer with the whip attachment (or a hand mixer), whip the fully chilled cereal-infused cream to medium-stiff peaks.
14. Fold the whipped cream into the condensed milk mixture in two additions, mixing gently until smooth and fully combined.
15. Pour half of the ice cream base into the cooled crust and smooth the top.
16. Spoon and swirl in about ⅓ of the fudge.
17. Add the remaining ice cream base, smooth again, and spoon in more fudge. Swirl for a marbled effect.
18. Cover the pie with plastic wrap and foil. Freeze until firm—at least 6 hours, preferably overnight.
