Carmel crunch pie with hot fudge topping

1 Servings

Ingredients

QuantityIngredient
½cupChopped Almond Roca or Heath Bar; (3 ounces)
½cupToasted almonds; chopped
1quartVanilla ice cream; slightly softened
½cupCoffee liqueur
2tablespoonsAmaretto; (optional)
1Chocolate water pie crust; purchased or homemade
1cupCaramel ice cream topping
1Jar hot fudge topping

Directions

Combine Almond Roca and almonds; set aside. In a large bowl, working quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream mixture into prepared crust. Pour caramel topping over ice cream, sprinkle with half the toffee/nut mixture. Top with remaining ice cream; smooth.

Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with remaining toffee/nut mixture. Slice into serving pieces, serve immediately.

Makes 8 servings. Recipe from Kamora Imprted Coffee Liqueur eGG Foodday MC formatting by bobbi744@...

Recipe by: Kamora Imprted Coffee Liqueur Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 17, 1998