Candy Bar Ice Cream Pie Food

NO-BAKE CANDY BAR PIE

Steps:

• In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.

ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

CANDY BAR ICE CREAM PIE

Steps:

• In a food processor, process crumbs and candy bars until candy is finely chopped. Add butter and process to mix. Press mixture over bottom and sides of a 9-inch pie plate. Refrigerate for 30 minutes. Scoop ice creams into pie shell, alternating flavors and drizzling layers with caramel sauce. Freeze for 3 hours or until solid. Let sit at room temperature for 10 minutes. Before serving, sprinkle with diced candy.

HEATH BAR ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
• Place in freezer to firm up while preparing filling.
• Remove Heath Bars from refrigerator and crush into smallish pieces.
• Soften ice cream and mix with the crushed candy bars.
• Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
• Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
• Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
• Remove from heat and add vanilla.
• Serve warm over squares of ice cream pie.
• Sauce can be made ahead.
• Refrigerate until needed and slowly warm again to serve.
• Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

CANDY BAR PIE II

Steps:

• Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
• In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
• Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
• In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.

CANDY BAR ICE CREAM CAKE

Steps:

• Line glass dish (9x13 inch) with unwrapped ice cream sandwiches.
• Cover with layer of cool whip and crushed candy bar.
• Repeat sandwiches, cool whip and rest of candy bar.
• Freeze 30 min and serve!

CANDY BAR PIE

Steps:

• Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
• Gently Stir in 2 cups Cool Whip.
• Add chopped up candy bars (save a little for top of pie): Set aside **Hint use a hand chopper like the Pampered Chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
• Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
• Spoon 1 1/2 cup of pudding into crust and spread evenly.
• Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
• Spread cream cheese mixture into crust on top of pudding.
• Spread other pudding mixture on top of candy bar mixture.
• Top with some chopped candy bars and garnish edges with cool whip if desired.
• Refrigerate at least 4 hours serve chilled.
• **To soften cream cheese, microwave for 15 seconds on high.

TAKE 5 CANDY BAR PIE

Steps:

• For the crust: Preheat oven to 350 degrees. Stir together the ground pretzels, melted butter, sugar, and salt. Press the pretzel mixture firmly into the bottom of a 9-inch pie pan. Bake for 10 minutes. Remove from the oven and chill until firm, about 45 minutes to 1 hour.
• For the caramel sauce: Whisk the sugar, water and corn syrup in a medium-size heavy saucepan until well combined. Bring to a boil over medium-high heat. As it's coming to a boil, dip a pastry brush in water and brush down the sides of the pot to remove any sugar stuck to the sides. Cook the sugar mixture, without stirring, until it becomes a rich caramel color, about 10 minutes. Remove from the heat and slowly whisk in the warmed cream until the caramel sauce is smooth, using caution as the mixture may bubble up. (If the sauce seizes, stir it over low heat until the hardened caramel is melted.) Whisk in the butter and set aside.
• For the pie: Carefully smooth the warmed peanut butter evenly over the bottom of the pretzel crust. Refrigerate for 10 minutes. Drizzle the caramel sauce over the peanut butter layer and gently spread with the back of a spoon. Sprinkle the chopped peanuts over the caramel layer. Refrigerate for another 10 minutes, if necessary. Finish with a smooth layer of melted chocolate. Refrigerate the pie until the chocolate is firm, about 30 minutes. Pie can then remain at room temperature until serving.

FABULOUS CANDY BAR PIE

Steps:

• Crush 5 of the candy bars.
• Combine Cool Whip, cream cheese and candy bars.
• Mix well.
• Place mixture in graham cracker crust.
• Crush the remaining candy bar and use for topping.
• Chill until firm (approximately 20-30 min).
• With this recipe I generally try to not use Light Cool Whip or fat free cream cheese unless I can chill the pie overnight - It has a tendency to make the pie run (even after it has chilled overnight) - You can use regular Cool Whip and reduced fat cream cheese, however.
• Candy bars: I prefer Butterfinger or Heath - They are usually sold in a 6 pack, but if you can't find the regular sized bars, purchase 2-10 packs of the fun sized bars (reserve 3 of them for topping).