Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.
pints (4 cups) coffee ice cream, slightly softened
cup hot fudge topping
cup Cool Whip™ frozen whipped topping, thawed, if desired
Coffee-flavored chocolate candies or chocolate-covered coffee beans, if desired
Coffee Pat-in-Pan Pie Crust
cup Gold Medal™ all-purpose flour
cup butter or margarine, softened
teaspoons powdered instant coffee (dry)
Make Coffee Pat-in-Pan Pie Crust.
Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.
Frozen pies are easier to cut and serve if you let them stand a few minutes at room temperature.
Instead of making the crust, buy a 9-inch ready-to-use chocolate or vanilla wafer cookie crust.
Mocha refers to the yummy combination of chocolate and coffee.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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