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FZ: Chocolate-Toffee Ice Cream Pie

Source of Recipe

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FZ: Chocolate-Toffee Ice Cream Pie

Myrecipes.com
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House - March 2010
3 reviews rate this recipe 4 of 5 stars.
8 servings (serving size: 1 wedge)
Prep 15 min. - Freeze at least 8 hrs.

You'll love the added crunch that toffee bits give this frozen pie. To quickly soften the ice cream, place it in a microwave-safe bowl, and microwave at HIGH 10 to 15 seconds.

Ingredients:
4 cups chocolate low-fat ice cream (such as Edy's), softened and 'divided'
1 (6-ounce) reduced-fat graham cracker crust
1/4 cup fat-free chocolate syrup (such as Smucker's), divided
1/4 cup milk chocolate toffee bits, 'divided'
2 cups fat-free frozen whipped topping, thawed

Preparation:
1. Spread 2 cups ice cream in bottom of crust; drizzle with 2 tablespoons chocolate syrup, and sprinkle with 2 tablespoons toffee bits. Spread remaining ice cream over toffee bits. Freeze 8 hours or until firm.

2. Top pie with whipped topping, and drizzle with remaining 2 tablespoons syrup; sprinkle with remaining 2 tablespoons toffee bits.

1 wedge equals: Calories 268; Fat 7.8 g (Satfat 2.5 g, Monofat 2.5 g, Polyfat 2.2 g); Protein 3.8 g; Carbohydrate 46 g; Fiber 0.3 g; Cholesterol 8 mg; Sodium 175 mg