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Ice Cream Sundae Pie

Yield 8 Servings

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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.