Neapolitan Ice Cream Pie

Serve your family with this Neapolitan ice cream pie that’s made with chocolate – a delicious dessert. MORE + LESS -

cups chocolate wafers ( crumbs)

1/3

cup butter or margarine, melted

1 1/2

quarts Neapolitan ice cream, softened

Fresh strawberries, sliced, if desired

tablespoons chopped pecans

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1

In a food processor or blender crush the cookies. In medium bowl, mix wafer crumbs and melted butter. Reserve 1 tablespoon crumb mixture for topping. Press remaining crumb mixture lightly in bottom and up side of ungreased 9-inch pie pan.
2

Spoon softened ice cream into crust-lined pan, spreading evenly. Freeze at least 2 hours until firm.
3

Just before serving, sprinkle top of pie with pecans and reserved crumb mixture. Let stand at room temperature 10 minutes before cutting into wedges.

To keep this pie for another day, first freeze it solid. Place the frozen pie in an airtight freezer bag or freezer container, or wrap it tightly in freezer aluminum foil. Return to freezer.
To show layers of ice cream flavors: Ice cream can be sliced when frozen and set on a tray to soften. Place softened slices into crust- lined pan.