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