Ice Cream Pie
Source of Recipe
Ft Lauderdale Sun-Sentinel
Recipe Introduction
Here are other flavor combinations to try using in this basic recipe: Butter pecan ice cream, butterscotch pudding and Heath Bars; chocolate ice cream, chocolate pudding and chocolate bars; or Oreo ice cream, Oreo cookie crumbs for the crust and mini chocolate chips instead of candy bars.
List of Ingredients
Graham Cracker Crust:
� 2 cups graham cracker crumbs
� 1 / 4 cup butter, melted
Ice Cream Filling:
� 1 / 2 gallon ice cream (Blue Bell recommended)
� 2 (3.4-ounce) packages instant pudding mix
� 2 cups milk
� 2 full-size candy bars, crushed
� 1 (12-ounce) container nondairy whipped topping
Recipe
To make crust: Preheat oven to 350 degrees. Combine the graham cracker crumbs and butter. Place in a 9-by-13-inch baking pan and pat to cover the bottom and up about 1 / 2 inch of the sides. Bake 10 minutes and then let cool completely.
To make filling: Take ice cream out of freezer. Combine the pudding mix with the milk in a large bowl, whisking until smooth; mixture will be thick. Add one crushed candy bar.
When the ice cream is soft, fold it into the pudding mixture, a portion at a time, making sure the mixture is smooth after each addition.
Fold in half the nondairy topping. Place in prepared pan and spread to cover and smooth the top. Place in freezer about
15 minutes until set. Cover with remaining nondairy topping. Sprinkle with remaining crushed candy bar. Freeze until solid. Remove from freezer about 10 minutes before serving. Makes
12 to 15 servings.
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