| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
September 1 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box chocolate wafer cookies |
|
|
9-ounce |
| 7 |
T |
Butter, melted |
| 3/4 |
c |
Purchased butterscotch |
|
|
caramel sauce |
| 1/2 |
gl |
Mocha almond fudge ice |
|
|
cream slightly softened |
| 1 |
|
Jar hot fudge topping |
|
|
slightly warmed |
|
|
16-ounce |
| 1 |
c |
Chopped chocolate-covered |
|
|
English toffee such as |
|
|
Almond Roca |
|
|
or Heath bars |
|
|
about 5 ounces |
INSTRUCTIONS
Preheat oven to 325F. Finely grind chocolate cookies in food
processor. Add butter and process until crumbs are moist and stick
together. Using plastic wrap as aid, firmly press crumbs onto bottom
and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust
10 minutes. Freeze until cold, about 15 minutes. Spread butterscotch
sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon
ice cream into crust, pressing to compact and mounding slightly in
center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze
5 minutes. Press chopped toffee onto topping. Cover and freeze until
very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep
frozen.) Let pie stand at room temperature 15 minutes. Cut into wedges
and serve. Serves 8 to 10. Bon Appetit September 1994 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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