Cashew-Fudge-Caramel Ice Cream Pie

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

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

Directions

  1. 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. 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. 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. 4 Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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