Frozen Sundae Pie Recipe 455 Food

ICE CREAM SUNDAE PIE

Steps:

• Stir together graham cracker crumbs, sugar, and butter until well mixed.
• Add crust mixture to a pie plate and press down evenly.
• Add chocolate chips and peanut butter to a microwave-safe bowl and microwave on 50% for 1 minute.
• Stir well until smooth.
• Spread over the crust gently.
• Top with vanilla ice cream.
• Serve with chocolate fudge sauce, whipped cream, and peanuts.

NO-MELT SUNDAE PIE

Steps:

• Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
• Beat pudding mix and 2% milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
• Freeze 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.

HERSHEY'S SUNDAE PIE RECIPE

Steps:

• Crush ½ package of Oreo cookies or store brand chocolate cookies. You can do this by pulsing them in a food processor. Or by placing them in a zipped plastic bag and rolling them with a rolling pin.
• Press the crust chocolate cookie crumbs into the bottom of pie plate and up along the edges. Set aside.
• In a large mixing bowl with electric mixer, combine 2 packages of instant chocolate pudding mix, 2 ½ cups of milk, and thawed whipped topping. Using whisk attachment, whip until well combined. If the mixture is too stiff, ad a bit more milk. Pour contents into crust.
• Drizzle Hershey's syrup over chocolate layer in desired amount.
• With an electric mixer, using a whisk attachment, whip together 1 oz heavy whipping cream and ½ cup confectioner's sugar until stiff peaks form. Add to the pie.
• Drizzle the whipped cream with Hershey's Syrup before serving.

FROZEN BROWNIE SUNDAES

Steps:

• Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
• In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
• Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
• Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
• Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
• To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.

ICE CREAM SUNDAE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
• In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

FROZEN LEMONADE PIE

Steps:

• Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.
• Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.
• About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.
• Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

SUNDAE BROWNIE PIE

Steps:

• Bake frozen pie crust as directed beforehand. Mix together the first seven ingredients. Stir in the chips and nuts and pour in pie shell. Bake at 375 degrees for 30-35 minutes.

FUDGE SUNDAE PIE

Steps:

• In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.

FROZEN FUDGE FUN DAY SUNDAE

Steps:

• In large bowl, combine crushed cookies and margarine; mix well.
• Press lightly in bottom of ungreased 13x9-inch pan.
• Cut ice cream into 1-inch thick slices; place over crushed cookies.
• Spread ice cream with spatula to cover completely.
• Sprinkle with peanuts. Cover and freeze.
• In medium saucepan, combine powdered sugar, chocolate chips, evaporated milk and margarine; bring to a boil over medium heat.
• Cook for 8 minutes, stirring constantly.
• Remove from heat; stir in vanilla. Cool for 1 hour.
• Pour topping over ice cream filling.
• Cover and freeze. Let stand at room temperature a few minutes before serving.

FROZEN FUDGE SUNDAE DESSERT

Steps:

• Fudge sauce: Melt chocolate chips and butter in saucepan.
• Add sugar and milk.
• Bring to a boil and cook till thick and smooth around 5-7 minutes.
• Stir constantly.
• Remove from heat and add vanilla extract.
• Line a 9X13 pan (bottom and sides) with whole vanilla wafers.
• Dip half of softened ice cream onto cookies, smoothing it flat layer.
• Add half of fudge sauce and sprinkle with some of the nuts.
• Add the rest of the ice cream over the fudge sauce and smooth again for the next layer.
• Add remaining fudge sauce and and top with remaining nuts.
• Freeze for at least 2 hours.
• This can be made in advance and stored in the freezer for company.

BOUNTIFUL HOT FUDGE SUNDAE PIE

Steps:

• For Crust.
• Combine crumbs,nuts and sugar in small bowl and mix well.
• Pour melted butter over mixture and toss lightly until well blended.
• Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
• Cover with plastic wrap and chill 30 minutes.
• For Sauce.
• Combine sugar,cocoa,and instant coffee in medium saucepan.
• Add 1/2 cup whipping cream and blend to smooth paste.
• Add remaining cream, blending well.
• Cook over medium heat, stirring constantly, until sugar is completely disolved.
• Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
• (Can be prepared ahead, covered and refrigerated. Reheat before using.).
• For Filling.
• Spread half of softened vanilla ice cream evenly over crust and freeze.
• Drizzle half of hot fudge over top (fudge will solidify).
• Spread remaining vanilla ice cream over fudge;return to freezer to firm.
• Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
• (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
• Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.