jar (12 ounces) caramel ice cream topping, divided
2
cups chocolate ice cream, softened
2
cups thawed frozen nondairy whipped topping
1
chocolate-covered toffee bar (1.4 ounces), chopped
Spread coffee ice cream in bottom of pie crust. Freeze 10 minutes or until semi-firm.
Spread half of caramel topping over coffee ice cream. Spread chocolate ice cream over caramel. Freeze 10 minutes or until semi-firm.
Spread remaining caramel topping over chocolate ice cream. Spoon whipped topping into pastry bag fitted with star decorating tip. Pipe rosettes on top of pie. Sprinkle toffee over topping.
Freeze pie until firm, 6 hours or overnight. Remove from freezer. Allow pie to stand at room temperature 15 minutes before serving.
Click here for printable version
