Yield: 1 Servings
|1 cup||Chocolate ice cream; softened|
|1||Gingersnap crumb crust -9-inch crust|
|1 quart||Vanilla ice cream; softened|
|½ cup||Semisweet chocolate morsels|
|¼ cup||Whipping cream|
Spread chocolate ice cream in bottom of crust; cover and freeze until firm.
Spread vanilla ice cream over chocolate layer; cover and freeze until firm.
Combine chocolate morsels and whipping cream in a small heavy saucepan; cook over low heat until chocolate melts, stirring constantly. Remove from heat, and stir in vanilla. Cool completely. Drizzle sauce over top of pie, and freeze until ready to serve.
Makes one 9 inch pie
Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998