Chocolate Topped Ice Cream Pie
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1 1/2 cups cream filled chocolate sandwich cookie crumbs
1/3
cup butter or margarine, melted
1 quart vanilla ice cream, softened (or flavor of your choice)
Chocolate Topping
1 (ounce) container frozen whipped topping, thawed
2 tablespoons chopped pecans or walnuts, toasted
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Combine cookie crumbs and butter; press into a buttered 9-inch
pie plate.
Spoon ice cream over crust. Cover and freeze overnight.
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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.
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Chocolate Topping:
1/2 cup sugar
3 Tbsp. cocoa
2/3 cup evaporated milk
1/2 tsp. vanilla extract
1 Tbsp. 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 2/3 cup.
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