| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Cream-filled chocolate sandwich cookies |
| 1/4 |
c |
(1/2 stick) butter; melted |
| 6 |
c |
Mocha almond fudge ice cream; (about), softened |
| 2 |
cn |
(12 ounces each) fudge icing (warmed slightly for easy spreading) |
|
6 |
hours or overnight. Makes |
INSTRUCTIONS
Notes: Hyatt Regency, Milwaukee, WI. Milwaukee Journal Sentinel.
To make crust: Process cookies in blender or food processor until no white
from cream filling shows. Transfer to bowl. Add butter; mix well. Press
cookie mixture into 10-by-4-inch springform pan. Spread mixture evenly onto
bottom and up sides of pan. Bake at 400 degrees 8 minutes. Let crust cool
completely.
To assemble pie: Fill one-quarter of pan with softened ice cream, smoothing
it with spatula. Freeze until firm.
Add thin layer of softened fudge icing and freeze until firm. Repeat
layering/freezing process three more times, ending with fudge layer. Freeze
12 large servings.
Frank Majowicz, executive chef, submitted the recipe.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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