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Mexican Ice Cream Pie
Yield: Makes 6 to 8 servings
Ingredients:
1cup butter pecan ice cream, softened
1prepared (9-inch) chocolate crumb pie crust
3/4cup caramel ice cream topping
2cups coffee ice cream, softened
1jar (12 ounces) hot fudge topping
1/2cup coffee-flavored liqueur (optional)
Preparation:
1.Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm. 2.Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.3.Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.4.Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot. 5.Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.
Nutritional Information:
Serving Size:
Sodium
307 mg
Protein
3 g
Fiber
2 g
Carbohydrate
76 g
Cholesterol
19 mg
Saturated Fat
5 g
Total Fat
13 g
Calories from Fat
27 %
Calories
440
Dietary Exchange:
Starch
5
Fat
2
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