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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe is from a BHG. Time does not include the four hours freezing time. Ingredients:
3 pints peppermint ice cream |
1 chocolate crumb pie shell |
12 ounces chocolate fudge topping (1 12-ounce jar fudge ice cream topping) |
coarsely crushed peppermint candy cane (or striped peppermint candies) (optional) |
Directions:
1. In a chilled bowl, stir ice cream until softened. 2. Spoon icecream onto a pie shell, spreading evenly. Return to freezer for at least four hours. 3. To serve, warm the fudge topping in a microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping and if desired, sprinkle with crushed candies. |
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