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| 18 | each | chocolate wafer cookies | |
| 1/4 | cup | butter, unsalted | |
| 1 | cup | chocolate fudge topping | |
| 6 | cups | ice cream | pecan-praline |
| 1/2 | cup | butterscotch syrup | |
| 1/2 | cup | pecans | chopped |
| 1 | x | whipped cream |
Finely grind cookies in processor.
Transfer to bowl. Mix in melted butter.
Press crumbs into a 9 inch pie dish. Freeze until cold, 20 min.
Spread chocolate fudge topping evenly over bottom of crust.
Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hours or overnight.
Spread butterscotch sauce over ice cream.
Sprinkle with pecans. Spoon whipped cream into pastry bag fitted with med. star tip. Pipe cream decoratively around edge of pie and serve.
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 15.0g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 88mg | 4% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 2.0g | 8% |
| Sugars 23.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 16% | Vitamin C | 1% | |
| Calcium | 15% | Iron | 3% |
* 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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