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Cashew-Fudge-Caramel Ice Cream Pie
vanilla wafer cookies
cup cashew halves and pieces
cup butter, melted
pints (4 cups) dulce de leche ice cream, softened
cup chocolate fudge ice cream topping
NUTRITION INFORMATION PER SERVING
Serving Size: 1/8 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
We've called for dulce de leche (caramel) ice cream in this recipe, but you can use any caramel-flavored ice cream.
To speed up cooling of the crust, we placed it in the refrigerator until completely cooled. You can choose to cool at room temperature; allow 45 to 60 minutes.
If your fudge topping is too thick, microwave it for 30 to 60 seconds to soften it. If it gets too warm, let it cool for a minute or two.
Heat oven to 350ºF. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
Bake at 350ºF. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.