Ice Cream Pie With Chocolate Nut Topping Recipes

CHOCOLATE ICE CREAM PIE

Steps:

• In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. , Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired.

CHOCOLATE ICE CREAM TOPPING

Steps:

• In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2 minutes. Remove from the heat; add the chocolate chips and vanilla. Whisk until chips are melted and mixture is smooth. Serve warm over ice cream with bananas and a cherry.

CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 12-16 minutes or until lightly browned. Cool on a wire rack., In a small bowl, combine sour cream and syrup. Spoon half of the ice cream into crust. Cover and freezer for 1 hour. Drizzle with 1/4 cup syrup mixture. Repeat layers. Cover and freeze for 8 hours or overnight.

PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING

Steps:

• Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
• Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

CHOCOLATE NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
• In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
• In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

CHOCOLATE ICE-CREAM PIE

Steps:

• In a food processor, pulse cookies until crumbs form (3 cups). Remove 3/4 cup crumbs; spread evenly in bottom of prepared pan (see below).
• Add ice cream to crumbs in processor; puree until smooth and combined. Scrape into pan, without disturbing crust; smooth top. Place in freezer (keep level) until solid, 3 hours.
• In a small saucepan, heat heavy cream over high heat until steaming. Remove from heat; whisk in chocolate chips until melted and combined. Let stand until cool but pourable, 5 minutes. Pour over pie; spread to cover top. Cover with plastic wrap; return to freezer until ready to serve, up to 3 days. Before serving, let stand at room temperature, 10 minutes. Release sides of pan. Slice pie with a knife that's been heated under hot water.