CASHEW-FUDGE-CARAMEL ICE CREAM PIE
Crush cookies for an easy crust, then fill with a sultry blend of ice cream, nuts, and ready-made chocolate topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. 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.
- Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
- 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.
- Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
- 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.
Nutrition Facts : Calories 465, Carbohydrate 53 g, Cholesterol 45 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 35 g
CARAMEL CASHEW FUDGE RECIPE
With pretty swirls of marshmallow creme and caramel, and chunks of salty cashews, this fudge is one of the most gift-worthy you can make!
Provided by My Food and Family
Categories Home
Time 25m
Yield 80
Number Of Ingredients 8
Steps:
- SPRAY a 9 inch baking pan with cooking spray. Set aside.
- COMBINE milk, sugar and remaining butter in a large heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.
- POUR into prepared pan. Cool. Once set, cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ICE CREAM PIE WITH EASY CARAMEL SAUCE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
- For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
- For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
- To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.
CHOCOLATE CHESS PIE II
This is so easy and absolutely delicious!
Provided by Susan Bern
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
- Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 50.8 g, Cholesterol 66.8 mg, Fat 16.1 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 6.9 g, Sodium 194.3 mg, Sugar 39.5 g
HOT FUDGE & CARAMEL ICE CREAM PIE
Oreo cookie crust,carmel, ice cream and hot fudge... this is a chocolate lovers delight. The kids in our family request this instead of birthday cake. Warning; this is not Weight Watcher Friendly.
Provided by BakinBaby
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set vanilla ice cream out to soften slightly.
- Spread carmel topping in the bottom of oreo cookie crust.
- Spread partially thawed vanilla ice cream over carmel topping.
- Put in freezer until firm; about 1-2 hours.
- Remove and drizzle hot fudge topping over top.
- If desired sprinkle with nuts and a dollop of whipped topping.
- Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
Nutrition Facts : Calories 220.7, Fat 9.5, SaturatedFat 3.4, Cholesterol 11.1, Sodium 235.4, Carbohydrate 32.7, Fiber 0.9, Sugar 13.4, Protein 2.6
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
CASHEW CARAMEL FUDGE
Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions. -Cathy Grubelnik, Raton, New Mexico
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla., Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGE CAKE WITH CASHEW-CARAMEL SAUCE
Pieces of rich chocolate cake are topped with a creamy caramel sauce loaded with buttery cashews.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.
Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 25 g, TransFat 0 g
THELMA LOU'S CASHEW FUDGE
Make and share this Thelma Lou's Cashew Fudge recipe from Food.com.
Provided by Connie K
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9-inch square pan. In a saucepan, melt the butter and add the brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool.
- Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the nuts. Spread in the prepared pan and cool.
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FUDGY-CARAMEL CASHEW BROWNIES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (4)Category DessertServings 36Total Time 2 hrs 25 mins
- Heat oven to 350°F (325°F for dark pan). Grease and flour 13x9-inch pan. In 1-quart microwavable bowl, place bittersweet chocolate, butter and 1 cup of the chocolate chips. Microwave uncovered on High 1 1/2 to 2 minutes, stirring twice, until melted and smooth. Cool slightly, about 5 minutes.
- In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until smooth. Add cooled chocolate mixture. Beat until well blended. Add flour, baking powder and salt. Beat on low speed until blended. By hand, stir in cookies and remaining chocolate chips. Pour into pan.
- Bake 35 to 40 minutes or until edges begin to pull away from sides and center is set. Do not overbake. Immediately sprinkle candy on top of hot brownies. Let stand 10 minutes or until completely softened. Pull tip of toothpick through softened candy to spread and swirl. (It won’t completely cover top). Sprinkle with cashews. Cool until set, about 1 hour. For brownies, cut into 6 rows by 6 rows.
SALTED CARAMEL CASHEW BUTTER FUDGE - PALEO GLUTEN FREE
From paleoglutenfree.com
5/5 (3)Total Time 5 minsCategory DessertCalories 166 per serving
SALTED CARAMEL CASHEW ICE CREAM (VEGAN) - MY WHOLE FOOD LIFE
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Servings 4-5Estimated Reading Time 2 mins
SALTED CASHEW ICE CREAM W/ CARAMEL RIPPLE - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 4 hrs 15 minsCategory DessertCalories 516 per serving
- The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
- In a blender, combine the ingredients for the ice cream base. Blend until completely smooth. Pour into a shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours, until chilled all the way through.
- While the ice cream base is chilling, make the date caramel sauce. Soak your dates in warm water for 20 minutes. Drain and rinse. Remove the pits and tranfer to a blender along with the coconut milk, vanilla extract, and salt. Blend until completely smooth. Refrigerate until redy to use.
- Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve. Stir in the cashews and remove from the ice cream maker.
CARAMEL CASHEW ICE CREAM DESSERT - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
Reviews 2Estimated Reading Time 3 minsServings 12Total Time 55 mins
- Crush the shortbread cookies in a food processor, blender, or in a plastic bag with a rolling pin. Pour melted butter into shortbread crumbs and mix well. Pat the shortbread crumbs into an even layer on the bottom of a 9 by 9 inch baking dish. Freeze until firm.
- When the shortbread layer is frozen, spread softened vanilla ice cream over the top in an even layer. Freeze until firm.
- To make the Caramel Sauce, place the butter, brown sugar, water and salt into a heavy bottomed 3 quart pan over medium high heat. Bring to a boil, stirring occasionally, and allow to boil rapidly for 4-5 minutes. Then remove the caramel sauce from the heat and carefully whisk in the evaporated milk and vanilla extract. Allow to cool a bit before pouring it over the ice cream so that the ice cream doesn’t melt.
- Pour the caramel sauce over the ice cream (reserving about 1/3 cup of the caramel to decorate the top) and then sprinkle the chopped cashews (reserve 1/2 cup) on top. Freeze until firm.
VEGAN CARAMEL AND CASHEW MINI ICE CREAM POPS - GUILTFREE
From delight-fuel.com
4.6/5 (18)Category SweetsServings 8Total Time 12 hrs 30 mins
- To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor.
- Transfer 1 tbsp of tahini caramel into each ice cream mold. Fill up with the vanilla cashew base and freeze for a minimum of 4 hours.
- To prepare the chocolate coating melt chocolate with coconut oil and maple syrup (optional) over low heat.*
CARAMEL CASHEW CHOCOLATE FUDGE - THE RECIPE CRITIC
From therecipecritic.com
Reviews 5Category DessertCuisine AmericanTotal Time 15 mins
- Line a 9x13 inch pan with aluminum foil or parchment paper and lightly spray with nonstick spray. Place 1 cup butter and chocolate chips in a large bowl. Set aside.
- In a large saucepan combine sugar and evaporated milk. Bring to a boil over medium high heat stirring constantly for 10 minutes. Pour the sugar mixture over the chocolate chips and butter.
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Servings 8Estimated Reading Time 4 minsCategory PieTotal Time 1 hr
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From chelseasmessyapron.com
5/5 (8)Total Time 1 hr 25 minsCategory DessertCalories 627 per serving
- Scoop one flavor into the graham cracker crust and then scoop the other flavor right next to the first scoop.
- Scoop the ice cream, alternating flavors, in a circular motion all the way around the pie crust. Scoop the flavors in the center.
CARAMEL-CASHEW ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 8 hrs 10 minsServings 1
- Stir together sweetened condensed milk and 1/2 cup butterscotch-caramel topping in a large mixing bowl. Fold in whipped cream and 1 cup cashews. Place in an airtight container; freeze 6 to 8 hours or until firm. Serve with desired toppings.
CARAMEL CASHEW ICE CREAM - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 5 hrs 5 minsCategory DessertCalories 730 per serving
- Add 1 cup of the cashews and the milk into a medium saucepan and set over medium low heat. Heat until small bubbles appear at the edges and it just starts steaming. Do not boil.
- Melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and stir to combine. Continue to stir frequently as mixture melts and eventually turns dark golden brown. If butter separates during the process, reduce heat and stir frequently until it comes back together.
- Mix the ice cream base in an ice cream maker according to manufacturer's instructions. In a large bowl or tupperware, layer the churned ice cream, caramel sauce and remaining 1/2 cup of the cashew halves. Let firm up in the freezer for 2-3 hours before serving.
CASHEW PIE - RECIPES - COOKS.COM
From cooks.com
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- PUMPKIN OR CASHEW PIE. Beat eggs. Mix dry ingredients ... other ingredients. Pour into pie shells. Bake at 350 to 375 degrees for about 40 to 50 minutes. Makes 2 pies.
- CASHEW-DATE BANANA PIE. Whiz cashews, dates, and 1 cup ... bottom of baked crust. Pour cooled filling into crust. Top with rest of banana. May serve with whipped topping.
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- CARAMEL RAISIN PIE. Beat together eggs, Karo syrup, ... Pour in unbaked pie shell. Bake at 400 degrees ... more. Cool. Serve small pieces because it is very rich.
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