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!
Blend milk and ice cream in a bowl.
Add pie filling mix. Beat slowly at low speed until blended, about 1 minute.
Pour immediately into pie crust. Chill until set, about 3 hours. Garnish with Cool Whip.
Mix crushed Ritz crackers and melted butter together.
Put in oblong cake pan and pat out evenly for crust.
Mix ice cream, butter pecan instant pudding and milk.
Pour on crust.
Top with Cool Whip and crushed pecans.
Thoroughly blend milk and ice cream in a bowl. Add pudding mix. Beat slowly with hand beater or at low speed of electric mixer, until blended. Pour into pie shell. Chill until set, at least 1 hour. Garnish with whipped topping and chopped nuts if desired.
Mix together Oreo cookies and butter and press into 9 x 13-inch pan (save 2/3 cup for a topping).
Place butter pecan ice cream (softened) on top of cookie crust.
Pour syrup on top of ice cream and spread Cool Whip on top of syrup.
Sprinkle crumbs on top of Cool Whip.
Place in freezer and freeze.
Melt butter and mix with crushed Ritz crackers.
Mix milk with pudding and beat approximately 2 minutes.
Add softened ice cream and mix.
Press 1/2 of the crackers in 9 x 13-inch pan.
Pour ice cream mixture on top of crust.
Spread entire tub of Cool Whip on top of ice cream.
Sprinkle rest of cracker crumbs on top and freeze.
Put 60 Ritz crushed crackers mixed with melted butter in 13 x 9-inch cake pan.
Mix vanilla instant pudding with milk until thick.
Add softened butter pecan ice cream.
Add Cool Whip on top.
Top with toasted coconut.
Combine cracker crumbs and margarine.
Press evenly in bottom of 13 x 9 x 2 pan.
Beat pudding with milk, then add coconut and softened ice cream.
Spread over crust.
Top with Cool Whip. Refrigerate; is better frozen.
Blend milk and ice cream in bowl.
Add pie mix (instant pudding); beat
about
3 minutes.
Pour into crust and chill 3 hours.
Garnish with Cool Whip.
Real good.
Place butter in
4-cup glass measure.
Cook on High for 1 minute or until melted.
Stir in flour, half of the pecans and sugar; mix well.
Press mixture firmly onto bottom and sides of 9-inch microproof pie plate.
Cook on High for 3 to 4 minutes, rotating halfway through cooking time.
Cool to room temperature. Spoon ice cream into shell (if ice cream is very firm, place carton on microproof plate; cook on 30 for 2 minutes or until softened).
Sprinkle remaining pecans over top.
Freeze until firm.
ith Breyers All Natural Butter Pecan Ice Cream, pressing to form an even
Crush cookies in a 9 x 13-inch pan.
Pour melted butter over. Mix and pat down as crust.
Whip together pudding, milk and ice cream.
Pour over crust and frost with Cool Whip.
Let set for at least 2 hours in refrigerator.
nd slowly add the cream and vanilla. The cream will bubble violently
Place caramel ice cream topping into a microwave-safe
nd chill.
Spread coffee ice cream on bottom of chilled pie
soak dates in milk for 15 seconds.
Soften ice cream (not melt).
Add dates, milk and the rest of the ingredients into the ice cream.
Mix well .
Set in a ring jelly mold and freeze.
before serving drizzle honey and garnish with whole pecans.
In a 9-inch pie pan, mix first 4 ingredients.
With back of spoon, press mixture to bottom and sides of pan.
Place in freezer until firm, about 10 minutes.
In large bowl, mix ice cream and pecans.
Smooth into crust.
Cover and freeze until firm for at least 4 hours.
Twenty minutes before serving, preheat oven to 500\u00b0.
Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350\u00b0F Cool.
Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.
Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
Return to freezer covered, if you will not be using it immediately.
Crush crackers and mix with melted butter.
Press into pan and bake at 350\u00b0 for 10 minutes.
Cool.
Beat vanilla pudding and cold milk with electric mixer until stiff.
Add butter pecan ice cream. Pour into 9 x 13-inch pan and refrigerate.
Serve topped with Cool Whip and crushed Heath bars or top entire pan with Cool Whip and sprinkle crushed Heath bars on top.
.60 Ritz crackers, crushed - mix with 1/4 lb melted butter.
Press in 9 x 13 pan.
Mix 2 pkg. (small box) instant coconut cream pudding with 1 1/2 cups milk.
Add 1-quart butter pecan ice cream, (partly thawed).
Pour over crust and top with two large containers of Cool Whip.