Mexican Ice Cream Pie


Makes 6 to 8 servings


1 cup butter pecan ice cream, softened
1 prepared (9-inch) chocolate crumb pie crust
3/4 cup caramel ice cream topping
2 cups coffee ice cream, softened
1 jar (12 ounces) hot fudge topping
1/2 cup coffee-flavored liqueur (optional)


  1. Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm.
  2. Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.
  3. Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.
  4. Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot.
  5. Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.

Nutritional Information

Calories 440
Calories from Fat 27 %
Total Fat 13 g
Saturated Fat 5 g
Cholesterol 19 mg
Carbohydrate 76 g
Fiber 2 g
Protein 3 g
Sodium 307 mg

Dietary Exchange

Starch 5
Fat 2

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