Jell O Rocky Road Ice Cream Shop Pie Recipes

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JELLO ICE CREAM PIES



Jello Ice Cream Pies image

Make and share this Jello Ice Cream Pies recipe from Food.com.

Provided by Shelly Sturgess

Categories     Dessert

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 pint ice cream
4 ounces Jello gelatin, small package
8 ounces fruit, frozen with syrup
1 cup water, hot

Steps:

  • Dissolve Jello in 1 cup of hot water. Put ice cream in that mixture and stir until dissolved. Then blend in fruit.
  • Pour into a pie shell and refrigerate until it sets. You can use so many different combos!

Nutrition Facts : Calories 252.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 31.7, Sodium 190.8, Carbohydrate 42.6, Fiber 0.5, Sugar 39.7, Protein 4.7

OREO ICE CREAM SHOP PIE



Oreo Ice Cream Shop Pie image

Make and share this Oreo Ice Cream Shop Pie recipe from Food.com.

Provided by CJAY8248

Categories     Pie

Time 15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 5

1/2 cup hot fudge topping, divided
1 oreo pie crust (6oz.)
1 (8 ounce) container Cool Whip, thawed, divided
1 1/4 cups cold milk
2 (3 1/2 ounce) packages jell-o oreo flavor instant pudding and pie filling

Steps:

  • Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
  • Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in refrigerator.
  • Make it easy; If fudge topping is cold, remove cap and microwave on High 30 seconds or until easy to spread.
  • How to drizzle chocolate; Spoon chocolate topping into resealable plastic bag. Using scissors, cut off tiny piece from one of the bottom corners of bag. Twist top of bag and gently squeeze bag to drizzle chocolate back and forth over pie.

Nutrition Facts : Calories 209.6, Fat 12.3, SaturatedFat 7.6, Cholesterol 4.6, Sodium 154.7, Carbohydrate 22.5, Fiber 0.6, Sugar 10.8, Protein 2.5

ROCKY ROAD ICE CREAM PIE



Rocky Road Ice Cream Pie image

Make and share this Rocky Road Ice Cream Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart chocolate ice cream, slightly softened (4 cups)
1 (6 ounce) package chocolate cookie pie crust
3/4 cup mini marshmallows
1/2 cup chocolate-covered peanuts
1 cup whipped topping, thawed
1/2 cup hot fudge topping
1/2 cup mini candy covered plain chocolate candies

Steps:

  • Place heaping spoonfuls of 2 cups of the ice cream in pie crust. Sprinkle with marshmallows and chocolate covered peanuts. Spoon remaining ice cream over marshmallows and peanuts. Freeze uncovered about 2 hours or until firm.
  • Let stand at room temperature about 10 minutes before cutting. Serve with whipped topping, hot fudge topping, and chocolate pieces.
  • Store covered in freezer.

Nutrition Facts : Calories 463.1, Fat 23.1, SaturatedFat 10.8, Cholesterol 31.4, Sodium 284, Carbohydrate 60.7, Fiber 2.4, Sugar 42.9, Protein 6.6

ROCKY ROAD ICE CREAM PIE



Rocky Road Ice Cream Pie image

Smothering ice cream with loads of toppings is one of my favorite parts of making a sundae! This ice cream pie has a unique cookie base that bakes up crunchy on the edges and chewy in the center, cradling ice cream, toppings and homemade butterscotch sauce. The butterscotch sauce is rich and sweet with a touch of salty and perfectly coats the scooped ice cream.

Provided by Dan Langan

Categories     dessert

Time 50m

Yield One 9-inch pie

Number Of Ingredients 22

Nonstick cooking spray
6 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
2 teaspoons instant coffee, optional
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, cold
1 cup plus 1 tablespoon all-purpose flour
1/4 cup cocoa powder
1/3 cup semisweet or dark chocolate chips
1/3 cup toasted chopped almonds
2 tablespoons unsalted butter
1/3 cup packed light brown sugar
3 tablespoons heavy cream, half-and-half or milk
1/8 teaspoon fine salt
Splash pure vanilla extract
2 pints ice cream, any flavor you prefer
1/2 cup mini marshmallows
1/4 cup toasted sliced almonds
2 to 3 tablespoons chocolate chips

Steps:

  • Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
  • For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
  • Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
  • Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
  • For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
  • To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
  • with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.

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