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Mocha Ice Cream Pie Recipe

Photo by: Taste of Home

"Topped with a crushed candy bar, this easy-to-assemble ice cream pie includes all of my husband's favorite flavors," shares Ruth Turner. And the Aloha, Oregon cook is sure that you'll be greeted with smiles, too when you bring her frosty treat to your table.

This recipe is:

Quick

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6-8 Servings
Prep: 20 min. + freezing

Ingredients

3 cups butter pecan ice cream, softened
1/3 cup strong brewed coffee, cooled
1 package (3 ounces) cream cheese, softened
1/2 cup chocolate syrup
1 to 2 tablespoons sugar
1 cup whipped topping
1 graham cracker crust (9 inches)
1 Heath candy bar (1.4 ounces), crushed

Directions

In a large bowl, beat the ice cream and coffee until blended; set aside. In a small bowl, beat the cream cheese, chocolate syrup and sugar. Fold in whipped topping. Remove 1/4 cup; cover and refrigerate. Add remaining chocolate mixture to ice cream mixture. Pour into crust; freeze until firm.
Pour reserved chocolate mixture over the top; swirl gently. Cover and freeze for up to 2 months. Just before serving, sprinkle with crushed candy bar. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 378 calories, 21 g fat (10 g saturated fat), 31 mg cholesterol, 257 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.

Mocha Ice Cream Pie published in Quick Cooking November/December 2001, p46