There is no way that a 9 inch pie feeds 8 people -- not in our house. At the most, we would get 6 slices. If you are being cost conscious, don't buy the gourmet brand ice cream in those tiny containers. They're like $4.50 a pint. Buy ice cream on sale, and learn to make caramel sauce. Caramel sauce is cheap and easy to make once you get the hang of it -- and you also get bragging rights. I am giving this recipe 2 stars, because it is really just assembling store bought items. I would rather serve a fast and easy ice cream sundae with pizzaz -- than a plain jane pie of vanilla ice cream and squeezy toppings that takes hours to freeze.
Ice Cream Sundae Pie
More From Allyou
Amount per serving
- Calories: 484
- Fat: 23g
- Saturated fat: 10g
- Protein: 8g
- Carbohydrate: 189g
- Fiber: 2g
- Cholesterol: 50mg
- Sodium: 299mg
- 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
- 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.
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