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Carmel Crunch Pie with Hot Fudge Topping

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CATEGORY CUISINE TAG YIELD
Dairy All ready, Bobbie’s no, Chocolate, Desserts 1 Servings

INGREDIENTS

1/2 c Chopped Almond Roca or Heath Bar; (3 ounces)
1/2 c Toasted almonds; chopped
1 qt Vanilla ice cream; slightly softened
1/2 c Coffee liqueur
2 tb Amaretto; (optional)
1 Chocolate water pie crust; purchased or homemade
1 c Caramel ice cream topping
1 Jar hot fudge topping

INSTRUCTIONS

Combine Almond Roca and almonds; set aside. In a large bowl, working
quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream
mixture into prepared crust. Pour caramel topping over ice cream, sprinkle
with half the toffee/nut mixture. Top with remaining ice cream; smooth.
Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with
remaining toffee/nut mixture. Slice into serving pieces, serve immediately.
Makes 8 servings. Recipe from Kamora Imprted Coffee Liqueur eGG Foodday MC
formatting by bobbi744@sojourn.com
Recipe by: Kamora Imprted Coffee Liqueur
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 17, 1998

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