Prep time: 5 hours
1 quart of Lovin' Scoopful So Good Cookies & Cream™ ice cream 20 chocolate wafers 4 tablespoons of melted butter 1 1/2 cups of fudge sauce 1 cup of toasted slivered almonds or chopped peanuts
|
|
Degree of difficulty: medium
In a cuisinart, pulse the chocolate wafers until crumbs form and add the melted butter. Press into a lightly buttered 9-inch pie plate. Bake at 325 degrees for 10 minutes. Cool for 30 minutes then place in freezer for an additional 30 minutes. Place the almonds on a baking sheet and toast in the oven (still at 325 degrees) for 6-10 minutes.
Soften the ice cream for approximately ten minutes. Scoop the contents onto the pie crust then freeze for at least two hours. Then spread the fudge sauce over the ice cream and finish with the slivered almonds or chopped peanut topping. Freeze for two hours or overnight. Slice and serve.
EXTRA! EXTRA! For a really big pie add a second softened container of another one of your favorite Lovin' flavors to the top of the completed Fudgy Nutty Cookie Pie, shape into a ½ moon, refreeze and then slather with more fudge and topping. You will definitely be feeling the Love after finishing a piece of this pie.
|
|
|