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Mexican Ice Cream Pie
Makes 6 to 8 servings
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Ingredients
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1
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cup butter pecan ice cream, softened
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1
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(6-ounce) chocolate cookie crumb pie crust
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3/4
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cup caramel ice cream topping
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2
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cups coffee ice cream, softened
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1
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jar (12 ounces) hot fudge topping
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1/2
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cup coffee-flavored liqueur (optional)
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1. Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm.
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2. Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.
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3. Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.
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4. Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot.
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5. Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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440
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Calories from Fat
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27 %
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Total Fat
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13 g
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Saturated Fat
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5 g
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Cholesterol
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19 mg
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Carbohydrate
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76 g
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Fiber
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2 g
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Protein
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3 g
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Sodium
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307 mg
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Dietary exchanges
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5 Starch
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2 Fat
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