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| 25 | each | chocolate wafer cookies | |
| 1/4 | cup | butter | |
| 1/2 | gallon | coffee ice cream | slightly softened |
| 1/4 | cup | chocolate fudge topping | |
| 1 | x | whipped cream | |
| 1 | x | almonds | toasted, sliced |
Combine cookie crumbs and butter in medium bowl, using a fork to cut in butter.
Press firmly over bottom and sides of 9 inch pie plate and chill.
Soften ice cream slightly in a chilled bowl, just enough to spread.
Spoon into chilled crust, smoothing surface.
Freeze until firm.
Drizzle fudge topping over pie and freeze.
To serve: Top with whipped cream and sliced almonds.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 7.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 82mg | 3% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Not that I need an excuse to be naughty or indulgent, but with Halloween right around the corner I thought some wicked recipes...
Very good recipe, but I doubled the sauce amount because I really liked it.
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