 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This recipe is from a BHG. Time does not include the four hours freezing time. Ingredients:
3 pints peppermint ice cream |
1 chocolate crumb pie shell |
12 ounces chocolate fudge topping (1 12-ounce jar fudge ice cream topping) |
coarsely crushed peppermint candy cane (or striped peppermint candies) (optional) |
Directions:
1. In a chilled bowl, stir ice cream until softened.
2. Spoon icecream onto a pie shell, spreading evenly. Return to freezer for at least four hours.
3. To serve, warm the fudge topping in a microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping and if desired, sprinkle with crushed candies.
|
|