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Raspberry Fudge Ice-Cream Pie




Source of Recipe


Internet


List of Ingredients




Mix together 1 1/2 cups graham crackers crumbs
6 tblsp. butter or margerine melted
1/4 cup sugar

Press onto bottom and sides of 9" pie plate

1/2 gallon softened vanilla ice-cream
3 cups fresh or frozen raspberries
2 small chocolate almond candy bars, broken into bite size pieces
1 jar of hot fudge ice-cream topping

Into the prepared pie tin, spoon half of the softened ice cream over crust. Cover with plastic wrap and very gently smooth ice cream out over bottom of crust evenly. The plastic wrap keeps your hands clean and prevents the crust from breaking up under the ice cream.

Add a layer of candy bar pieces, and half of the raspberries. Keep remaining raspberries in the fridge until serving time. Add rest of ice cream and smooth out as before with plastic wrap on top.

Keeping plastic wrap over the ice cream, place in the freezer until firm (about 1-2 hours) Cut into wedges and garnish with remaining raspberries and hot fudge. Makes about 8 servings.


Recipe