Ice Cream Sundae Pie

Ice Cream Sundae Pie Recipe

Yield:

8 Servings

Nutritional Information

Calories 484
Fat 23 g
Satfat 10 g
Protein 8 g
Carbohydrate 189 g
Fiber 2 g
Cholesterol 50 mg
Sodium 299 mg

Ingredients

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

Preparation

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.

Note:

July 2007
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