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Chocolate-Toffee Ice Cream Pie

Oxmoor House
Prep time 8 mins
Other time 8 hrs
Yield 8 servings (serving size: 1 wedge)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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