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Prep 25min
Total5hr30min
Servings8
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Ingredients
30
vanilla wafer cookies
3/4
cup cashew halves and pieces
1/4
cup butter, melted
2
pints (4 cups) dulce de leche ice cream, softened
1
cup chocolate fudge ice cream topping
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Steps
1
Heat oven to 350°F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
2
Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
3
Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
4
Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
5
To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.
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We've called for dulce de leche (caramel) ice cream in this recipe, but you can use any caramel-flavored ice cream.
To speed up cooling of the crust, we placed it in the refrigerator until completely cooled. You can choose to cool at room temperature; allow 45 to 60 minutes.
If your fudge topping is too thick, microwave it for 30 to 60 seconds to soften it. If it gets too warm, let it cool for a minute or two.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
465
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
12g
60%
Cholesterol
45mg
15%
Sodium
370mg
15%
Total Carbohydrate
53g
18%
Dietary Fiber
1g
4%
Sugars
35g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
8%
8%
Exchanges:
2 Starch; 1 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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