Chocolate-Toffee Ice Cream Pie

Oxmoor House
Chocolate-Toffee Ice-Cream Pie Recipe
Oxmoor House
You'll love the added crunch that toffee bits give this frozen pie. To quickly soften the ice cream, place it in a microwave-safe bowl, and microwave at HIGH 10 to 15 seconds.
8 servings (serving size: 1 wedge)


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4 cups chocolate low-fat ice cream (such as Edy's), softened and divided
1 (6-ounce) reduced-fat graham cracker crust
1/4 cup fat-free chocolate syrup (such as Smucker's), divided
1/4 cup milk chocolate toffee bits, divided
2 cups fat-free frozen whipped topping, thawed


Prep: 8 Minutes
Other: 8 Hours

1. Spread 2 cups ice cream in bottom of crust; drizzle with 2 tablespoons chocolate syrup, and sprinkle with 2 tablespoons toffee bits. Spread remaining ice cream over toffee bits. Freeze 8 hours or until firm.

2. Top pie with whipped topping, and drizzle with remaining 2 tablespoons syrup; sprinkle with remaining 2 tablespoons toffee bits.

Created date

January 2011

Nutritional Information

Calories 268
Caloriesfromfat 0.0 %
Fat 7.8 g
Satfat 2.5 g
Monofat 2.5 g
Polyfat 2.2 g
Protein 3.8 g
Carbohydrate 46 g
Fiber 0.3 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 175 mg
Calcium 80 mg