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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 12 |
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A crowd-pleasing dessert sure to satisfy the cravings of many a sweet-tooth. Serve this rich pie with its chocolate chunk crust, coffee ice cream filling and whipped toppping at your next party Ingredients:
1 (18 ounce) package refrigerated chocolate chip cookie dough (chocolate chunks) |
1 pint coffee ice cream |
1 (8 ounce) container frozen non-dairy topping, thawed |
1/2 cup fudge sauce, warmed |
2 tablespoons pecans, chopped |
Directions:
1. PREHEAT oven to 350°F Grease a 9-inch springform pan.
2. PRESS dough onto bottom of prepared springform pan.
3. BAKE for 20 to 25 minutes or until edge is set and center is still slightly soft. Cool completely in pan on wire rack.
4. SPREAD ice cream over top of cookie. Spread whipped topping over ice cream. Freeze for at least 2 hours.
5. THAW for 5 to 10 minutes; remove side of springform pan. Top with hot fudge sauce and nuts before serving.
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