Chocolate ice-cream pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cream-filled chocolate sandwich cookie crumbs |
| ⅓ | cup | Butter or margarine; melted |
| 1 | quart | Vanilla ice cream; softened |
| Chocolate Topping; (see below) | ||
| 1 | Container frozen whipped topping; (8 ounce) thawed | |
| 2 | tablespoons | Chopped pecans or walnuts; toasted |
Directions
Combine cookie crumbs and butter; press into a buttered 9-inch pieplate.
Spoon ice cream over crust. Cover and freeze overnight. Spoon Chocolate Topping over ice cream, and freeze until firm. Pipe or dollop whipped topping on pie, and sprinkle with toasted pecans. Makes 1 (9-inch) pie.
CHOCOLATE topping:
½ cup sugar 3 tablespoons cocoa ⅔ cup evaporated milk
½ teaspoon vanilla extract 1 tablespoon butter or margarine Bring first 3 ingredients to a boil in a heavy saucepan over medium heat, stirring occasionally. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in vanilla and butter. Cool. Makes ⅔ cup. © Copyright 1997 Southern Living. All rights reserved.
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998