Cashew-Fudge-Caramel Ice Cream Pie

Crush cookies for an easy crust, then fill with a sultry blend of ice cream, nuts, and ready-made chocolate topping.

  • prep time 25 min
  • total time 5 hr 30 min
  • ingredients 5
  • servings 8

Ingredients

30
vanilla wafer cookies
3/4
cup cashew halves and pieces
1/4
cup butter, melted
2
pints (4 cups) dulce de leche ice cream, softened
1
cup chocolate fudge ice cream topping
  • 1 Heat oven to 350ºF. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
  • 2 Bake at 350ºF. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
  • 3 Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
  • 4 Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
  • 5 To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    465
    (
    Calories from Fat
    225),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    53g
    53%
    (Dietary Fiber
    1g
    1%
      Sugars
    35g
    35%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    12%;
    Iron
    8%;
    Exchanges:
    2 Starch; 1 1/2 Other Carbohydrate; 5 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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