- 2 pints vanilla ice cream, softened
- 1 (9-inch) graham cracker crust
- 1/2 cup plus 2 Tbsp. caramel sauce
- 1/2 cup plus 2 Tbsp. fudge sauce
- 3/4 cup heavy cream
- 2 tablespoons confectioners' sugar
- calories 484
- fat 23 g
- satfat 10 g
- protein 8 g
- carbohydrate 189 g
- fiber 2 g
- cholesterol 50 mg
- sodium 299 mg
How to Make It
Use a large spoon to scoop 1 pint ice cream into thin, flat scoops, and then spread on bottom of crust. Smooth with back of spoon. Spread 1/2 cup caramel sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours.
Remove frozen pie from freezer and top with another 1/2 pint ice cream; spread evenly over caramel. Spread 1/2 cup fudge sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours. Remove frozen pie and top with final 1/2 pint ice cream. Drizzle remaining 2 Tbsp. each caramel and fudge sauce over pie. Freeze pie until solid, 30 minutes or up to 2 hours.
In a medium bowl, whip heavy cream and confectioners' sugar until firm peaks form. Transfer whipped cream to a plastic bag and snip off a 1/4-inch tip with scissors. Pipe whipped cream around edge of pie. Freeze until ready to serve. Serve with additional whipped cream, if desired.