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| 1 | cup chocolate wafer cookie crumbs (about 20 cookies) |
| 1/4 | cup butter or margarine, melted |
| 1 | quart (4 cups) cinnamon, vanilla or chocolate ice cream, slightly softened |
|
| 1/2 | cup whipping cream |
| 1/4 | cup sugar |
| 1 | oz unsweetened baking chocolate, chopped |
| 1/2 | teaspoon ground cinnamon |
| 1. | In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-inch springform pan. Freeze 10 minutes. |
| 2. | Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2 hours or until firm. |
| 3. | In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or until thoroughly mixed, glossy and slightly thickened. |
| 4. | Remove dessert from freezer 15 minutes before serving. Run metal spatula along side of dessert to loosen; remove side of pan. Serve dessert with warm or cool sauce. Store dessert covered in freezer. |
|
| To quickly soften ice cream, microwave it on High for 15 to 30 seconds. |
|
| For a quicker sauce, stir 1/2 teaspoon ground cinnamon into 1 cup of hot fudge sauce, and heat until warm. |
|
| Use coffee ice cream for the pie, and top with purchased hot fudge sauce. |
Nutrition Information:
360 ( 200); 22g ( 13g, 1g); 65mg; 190mg; 35g ( 2g, 23g); 4g 15%; 0%; 10%; 8% 1 ; 1 1/2 ; 0 ; 4 2