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Think of this no-cook pie as a deconstructed hot fudge sundae in an ice-cream cone--crushed cones form the crust cradling the malt-flavored ice cream and toppings.

Lorrie Corvin
Recipe by Cooking Light August 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
10 servings (serving size: 1 pie wedge, about 2 1/2 teaspoons hot fudge, and 2 tablespoons whipped cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.

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  • Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.

  • Place softened vanilla ice cream and remaining 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.

Nutrition Facts

316 calories; calories from fat 22%; fat 7.8g; saturated fat 3.8g; mono fat 2.4g; poly fat 0.2g; protein 4.5g; carbohydrates 57.7g; fiber 2.1g; cholesterol 15mg; iron 1.7mg; sodium 155mg; calcium 128mg.
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