No Melt Sundae Pie Food

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.

NO-BAKE S'MORES ICE CREAM PIE

Steps:

• For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined.
• Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined.
• Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up.
• For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat.
• To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight.
• Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor.

SMART-CHOICE EASY NO-MELT CHOCOLATE SUNDAE PIE

Steps:

• Mix cookie crumbs and margarine; 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 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.

ROCKY ROAD SUNDAE PIE

Steps:

• Preheat oven to 325°.
• Butter a 9-inch pan.
• Finely grind chocolate wafer cookies in processor.
• Add melted butter and process until crumb mixture. Press firmly onto bottom and 1-inch up side of pan.
• Bake crust for 10 minutes or until set.
• Cool completely.
• Bring cream just to simmer in medium saucepan over medium heat.
• Remove from heat.
• Add milk chocolate and let stand for 1 minute.
• Whisk until chocolate is melted and smooth.
• Whisk in vanilla.
• Let stand at room temperature until sauce cools and thickens slightly for about 20 minutes.
• Combine marshmallows and cream in large metal bowl.
• Set bowl over saucepan and barely simmering water.
• Stir until marshmallows melt and mixture is smooth, about 3 minutes.
• Remove bowl from over water and 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 firm, about 4 hours.
• Can be made up to 5 days ahead. Cover tightly with foil.
• Cut around pan sides to loosen.
• Let pie soften slightly at room temperature for about 10 minutes.
• Remove pan sides.

NO MELT SUNDAE PIE

Steps:

• Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup whipped topping; refrigerate.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.
• Freeze 6 hours or until firm. Remove pie from freezer 15 min. before serving. Top with reserved whipped topping. Garnish with maraschino cherry, if desired.

NO MELT SUNDAE PIE

Steps:

• Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup whipped topping; refrigerate.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.
• Freeze 6 hours or until firm. Remove pie from freezer 15 min. before serving. Top with reserved whipped topping. Garnish with maraschino cherry, if desired.