Coffee Fudge Pie
YIELD: 24 ounces Portions: 8 each
1 1/2 cups Chocolate Wafer Cookies
1/2 cup Butterscotch Topping
2 1/2 cup Coffee Flavored Ice Cream, softened
1/2 cup Hot Fudge Topping, warmed
1/2 cup Chocolate Covered English Topping, Chopped
1/4 cup Whole Milk
1/2 cup Butter, melted
1 package Southern Gourmet Chocolate Supreme Fudge Mix
DIRECTIONS:
Preparation:
- Preheat oven to 325 F. Finely grind chocolate cookies in food processor until crumbs are moist and stick together. Firmly press crumbs onto bottom and up sides of 9-in deep dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch topping over bottom of crust; freeze until firm, about 15 minutes.
- Prepare fudge by mixing milk, melted butter and fudge mix in a large bowl until well combined. Spread into crust and freeze until firm, about 10 minutes.
- Spoon softened ice cream onto fudge layer. Freeze until firm, about 15 minutes.
- Top with hot fudge topping and chopped toffee. Cover and freeze until very firm, about 6 hours.
Let pie stand at room temperature 15 minutes. Cut into wedges and serve.