|
|
|
|||||||
| Desserts Desserts, pies, cakes, cookie recipes |
|
Welcome to the Cooking Forum. You are currently viewing our cooking boards as a guest which gives you limited access to view most cooking discussions and access our other features. By joining our free cooking community you can share your cooking skills, and learn from other skilled cooks, You will be able to interact, post topics, communicate privately with other cooks (PM), respond to polls, upload content and access many other special features. Registration in this cooking forum is fast, simple and absolutely free so please, join our cooking community today! If you have any problems with the registration process or your account login, please contact contact us. |
 |
|
|
LinkBack | Thread Tools | Display Modes |
07-07-2007, 11:02 AM
|
||||
|
||||
Mexican Ice Cream Pie
Mexican Ice Cream Pie
Makes 6 to 8 servings 1 cup butter pecan ice cream, softened 1 prepared (9-inch) chocolate crumb pie crust 3/4 cup caramel ice cream topping 2 cups coffee ice cream, softened 1 jar (12 ounces) hot fudge topping 1/2 cup coffee-flavored liqueur (optional) 1. Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm. 2. Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm. 3. Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight. 4. Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot. 5. Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.     
|
|
| Bookmarks |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
