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Cookies and Cream Sundae Pie

Yield 1 pie

Ingredients

  • 3 cups (1 1⁄2 pints) cherry nut ice cream
  • 1 cup (10 ounces) chopped cream-filled chocolate wafer cookies, divided
  • 1 baked 9-inch pie crust, cooled completely
  • 1 cup prepared hot fudge topping, warmed slightly
  • 4 cups (1 quart) French silk chocolate or chocolate ice cream

How to Make It

  1. Beat cherry nut ice cream and 1⁄2 cup of cookies with the KitchenAid® Stand Mixer on low speed for about 30 seconds or until well combined.

    Spoon quickly into pie crust. Top evenly with 3⁄4 cup hot fudge topping. Freeze at least 1 hour.

    Beat French silk chocolate ice cream and remaining cookies with electric mixer on low speed for about 30 seconds or until well combined. Spoon into pie crust. Drizzle with remaining 1⁄4 cup hot fudge topping. Freeze at least 4 hours.

    Equipment
    To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com