Ingredients
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1 pt. coffee ice cream, softened
1 (9-inch) baked chocolate pie crust
1 (7 oz.) can almond toffee candy
3/4 c. hot fudge ice cream topping
1 qt. butter pecan ice cream, softened
whipped cream
Preparation
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Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
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