Mexican Ice Cream Pie
the Editors of Publications International, Ltd.
Yield
Makes 6 to 8 servings
Ingredients
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) |
Preparation
- Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm.
- Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.
- Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.
- Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot.
- 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 |
Check out more recipes for Mexican
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