The Seasoned MomIce Cream Pie
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Ingredients
Serves 8- 1 cup fudge sauce, (at room temperature)
- 1 quart ice cream of choice (I used Cookies and Cream here), (softened slightly at room temperature (or more if necessary))
- ¼ cup sugar
- 2 cups chocolate wafer or chocolate graham cracker crumbs
- 6 tablespoons salted butter, (melted)
- 8 ounce container frozen whipped topping, (thawed in the fridge (such as Cool Whip))
- Optional garnish: sprinkles
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Steps
- Step 1
Preheat the oven to 400°F. In a medium bowl, stir together the chocolate graham cracker crumbs and the sugar. Add the melted butter and mix to combine. The crust should easily hold together in clumps when you press it together with your fingers (if it doesn’t, add 1 tablespoon of melted butter at a time until it reaches the correct consistency). Press the crust into the bottom and up the sides of an ungreased 9-inch pie plate. I use the flat bottom of a measuring cup to help press the crust into the plate evenly. Bake the crust for 8-10 minutes, until it smells toasty. Cool the crust completely before you assemble the pie.
- Step 2
Spread the ice cream in an even layer in the pie crust.
- Step 3
Top with a layer of fudge sauce, and then a layer of whipped topping. Garnish with sprinkles.
- Step 4
Freeze the pie for at least 2 hours, or until firm and set. When ready to serve, allow the pie to sit on the counter for at least 5-10 minutes so that it softens a bit and it’s easier to slice.
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Preheat the oven to 400°F. In a medium bowl, stir together the chocolate graham cracker crumbs and the sugar. Add the melted butter and mix to combine. The crust should easily hold together in clumps when you press it together with your fingers (if it doesn’t, add 1 tablespoon of melted butter at a time until it reaches the correct consistency). Press the crust into the bottom and up the sides of an ungreased 9-inch pie plate. I use the flat bottom of a measuring cup to help press the crust into the plate evenly. Bake the crust for 8-10 minutes, until it smells toasty. Cool the crust completely before you assemble the pie.
Source: The Seasoned Mom
