| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Ice cream, Pies & past | 12 | Servings | |
INGREDIENTS
| 1 | pk | (11 crackers) chocolate graham crackers |
| 2 | tb | Butter;, melted |
| 1 | tb | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1/2 | c | Heavy cream |
| 1 | ts | Espresso powder or instant coffee powder |
| 6 | oz | Semisweet chocolate pieces |
| 1 | ts | Vanilla |
| 4 | pt | Coffee-toffee-crunch ice cream |
| Whipped cream; for topping, (optional) |
INSTRUCTIONS
CRUST SAUCE CRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in food processor. Scrape into a 9-inch pie plate. Pat in even layer over bottom and up sides. Bake in a 350 oven for 8 minutes. Cool completely on rack. SAUCE: Heat cream and espresso powder in small saucepan. Remove from heat. Stir in chocolate and vanilla until smooth. Let cool. Place ice cream in refrigerator for 30 minutes. Spread half the ice cream in even layer in baked shell. Drizzle with half the sauce. Repeat with remaining ice cream and sauce. Freeze for up to 2 weeks. Remove from freezer 20 minutes before serving. Serve with whipped cream, if desired. Typed by Ethel Snyder <[email protected]> Date: July 24, 1997 Recipe by: Family Circle magazine -- 2/18/97 Posted to MC-Recipe Digest V1 #689 by [email protected] (Ethel R Snyder) on Jul 25, 1997
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