Boysenberry Truffle Ice Cream Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 5 |
|
Easy and sooo yummy. Got this recipe when I worked at Knott's Berry Farm. Cooking time is chilling time. Shortbread cookie crumbs should total the 1 1/2 cup, its hard to get the recipe to write up that way. Also note the divided use of the jam. Ingredients:
1 1/2 cups shortbread cookies, crushed into crumbs |
3 tablespoons butter or 3 tablespoons margarine, melted |
1 cup boysenberry jam, divided use (knott's berry farm seedless) |
6 ounces cream cheese, softened |
1/2 cup chocolate chips, melted |
3 cups vanilla ice cream, softened |
1/3 cup almonds, toasted |
Directions:
1. Combine crumbs and butter.
2. Press into 9 inch pie pan.
3. Blend together (only) 1/4 cup jam, cream cheese and melted chocolate.
4. Spread into bottom and up the sides of the crust.
5. Stir together ice cream and (only) 1/4 cup jam.
6. Spoon into pie to fill.
7. Place in freezer for 4 hours or until ice cream is firm.
8. Top with remaining jam and toasted almonds.
|
|