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    Frozen: Chocolate Ice Cream Pie


    Source of Recipe


    Simple & Delicious May/June 2007

    List of Ingredients




    3/4 cup small pecan halves, toasted
    6 cups chocolate ice cream, softened
    1/2 cup caramel ice cream topping, divided
    1 graham cracker crust (9 inches)
    2/3 cup whipped topping

    Recipe



    Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust.

    Cover and freeze for at least 2-1/2 hours.


    Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans.


    Yield: 6-8 servings.

 

 

 

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