Hot Fudge Sundae Ice Cream Pie
Yield
6 servingsPrep
30 minCook
?Ready
6 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | each |
vanilla wafers
|
* |
| ½ | gallon |
vanilla ice cream
|
*
|
| 1 | cup |
chocolate chips
|
*
|
| 2 | cups |
miniature marshmallows
|
|
| 1 | cup |
evaporated milk
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅔ | cup |
nuts
chopped, optional |
|
| 8 | each |
maraschino cherries
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | each |
vanilla wafers
|
* |
| 1.9 | l |
vanilla ice cream
|
*
|
| 237 | ml |
chocolate chips
|
*
|
| 473 | ml |
miniature marshmallows
|
|
| 237 | ml |
evaporated milk
|
|
| 0.6 | ml |
salt
|
|
| 158 | ml |
nuts
chopped, optional |
|
| 8 | each |
maraschino cherries
optional |
|
Directions
Line 9 inch pie dish or pan with vanilla wafers.
Make sauce by heating the chips, marshmallows, and evaporated milk together until smooth --(I use the microwave, stirring frequently--but you can use a saucepan).
Stir in salt.
- Scoop about ⅓ of the ice cream into the wafer lined dish, drizzle about ⅓ of the sauce on the ice cream. Scoop another ⅓ of the ice cream and drizzle ⅓ of sauce.
Scoop the remaining ⅓ of the ice cream and drizzle the remaining ⅓ of the sauce.
Top with chopped nuts and/or Marachino cherries if desired.
Cover with foil or plastic wrap.
Freeze until solid--this takes at least 6 hours--best to freeze 6. To serve, remove from freezer about 20 minutes before serving to soften.
