Mocha-almond fudge pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box chocolate wafer cookies; (9-ounce) | |
| 7 | tablespoons | Butter; melted |
| ¾ | cup | Purchased butterscotch caramel sauce |
| ½ | gallon | Mocha almond fudge ice cream; slightly softened |
| 1 | Jar hot fudge topping; slightly warmed | |
| ; (16-ounce) | ||
| 1 | cup | Chopped chocolate-covered English toffee; (such as Almond Roca |
| ; or Heath bars; | ||
| ; about 5 ounces) | ||
Directions
Preheat oven to 325F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.) Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
Serves 8 to 10.
Bon Appetit September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.