Ice Cream Sundae Pie Food

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.

WAFFLE CONE ICE CREAM SUNDAE PIE

Steps:

• Place 10 waffle cones in a large resealable bag. Crush the cones into large pieces (about 1/2 inch). Reserve 2/3 cup for garnish. Place the remaining crushed cones into a large bowl. Add 1 cup hardening chocolate sauce and toss to coat. Place into a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 20 minutes.
• Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Press the remaining 2/3 cup crushed waffle cone around the edge of the pie to form a crust rim. Place in the freezer until the ice cream firms up, about 30 minutes.
• Meanwhile, beat the heavy cream with the sugar and vanilla in a large, chilled metal bowl until it holds medium-stiff peaks. Refrigerate until ready to use.
• To serve, spread 1/3 cup of the hardening chocolate sauce over the ice cream. Top with the whipped cream. Drizzle with the caramel sauce and hot fudge sauce. Garnish with the peanuts, sprinkles and cherries. Place the remaining waffle cone upside-down in the center of the pie and serve.

EASY ICE CREAM SUNDAE DESSERT

Steps:

• In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about 25 minutes. Remove from the heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into a greased 13-in. x 9-in. pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

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.

ICE CREAM SUNDAE PIE

Steps:

• Soften ice cream. Spoon into mixing bowl, stirring until pliable. Spoon into crust, cover, freeze until hard.
• Serve pie with separate dishes of warmed hot fudge, nuts, whipped cream and cherries.
• Cut pie in wedges.

ICE CREAM SUNDAE SANDWICHES

Steps:

• Mix coconut, nuts and mini chips in a shallow dish. Scoop balls of ice cream onto 8 cookies. Top with a second cookie each and gently press down until ice cream comes to the edges of the cookies. Make sandwiches 1 1/2 to 2 inches thick. Roll ice cream in coconut, nut and chip topping and serve.

ICE CREAM SUNDAE PIE

Steps:

• Turn ice cream into large bowl.
• Pour Creme de Menthe over it, and with spoon swirl into ice cream just enough to give marbled effect.
• Do not over mix.
• Fill prepared pie crust with ice cream, mounding in center.
• Place in freezer.
• Prepare fudge sauce.
• Pour 1/2 cup cooled fudge sauce on top.
• Store in freezer until ready to serve.
• Just before serving, garnish with whipped cream and fudge sauce, sprinkle with nuts.
• Fudge Sauce: In small saucepan, blend chocolate with 1/2 cup water.
• Cook over low heat, stirring occasionally, until chocolate is melted.
• Add sugar and salt.
• Stir until sugar is dissolved and mixture is thickened (approximately 5 minutes).
• Remove from heat and stir in butter and vanilla.
• Let cool.

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.

ROCKY ROAD SUNDAE PIE

Steps:

• Make crust:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind chocolate wafer cookies in processor. Add melted butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust until set, about 10 minutes. Cool completely.
• Make milk chocolate fudge sauce:
• Bring cream just to simmer in medium saucepan over medium heat. Remove from heat. Add milk chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.
• Make marshmallow sauce:
• Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until marshmallows melt and mixture is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.
• Spread 1 quart ice cream evenly in cooled crust. Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes.
• Spread 1 quart ice cream evenly in crust. Drop remaining milk chocolate sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours. (Can be made 5 days ahead. Cover tightly with foil. Keep frozen.)
• Cut around pan sides to loosen. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides.