First take both of the chocolate peanut butter and vanilla ice cream cartons out of the freezer to warm up just a little.  

Start by filling the bottom of the Oreo crust with scoops of the chocolate peanut butter ice cream and allow to sit for a few minutes until it is soft enough to spread evenly.

Next place scoop the softened vanilla ice cream on top and gently smooth over the chocolate peanut butter ice cream.  

After the chocolate and vanilla ice cream is smoothed out sprinkle on the crushed Oreos and press them lightly into the vanilla ice cream. 

Carefully cover with plastic wrap (or the plastic lid that comes with store-bought pie crusts) and place back into the freezer.

When ready to serve, remove from freezer and allow to sit at room temperature for a few minutes. This will make it much easier to cut. Another tip is to run your knife under hot water before you cut into the ice cream pie.

To serve, place a slice if ice cream pie on a plate and drizzle with chocolate sauce and peanut butter on top.  I like to use all natural peanut butter –it is the perfect consistency to drizzle.