Celebration Ice Cream Pie
A unique sugar cone crust forms the base for this spectacular dessert, which will be the centerpiece of any celebration.
- 12 sugar cones, finely crushed (about 1 1/2 cups crumbs)
- 1/4 cup sugar
- 6 tablespoons butter or margarine, melted
- 3 bars (1.5-2 ounces each) favorite chocolate candy
- 2 quarts ice cream, any flavors, divided
- 2 cups thawed, frozen whipped topping, divided
- Optional decorations such as nonpareils, sprinkles or gel icing
Preheat oven to 350°F. Lightly spray Deep Dish Pie Plate with canola oil using Kitchen Spritzer. In Classic Batter Bowl, combine sugar cones, sugar and butter; mix well. Press into bottom and up sides of pie plate. Bake 8 minutes. Remove from oven; cool completely. Freeze crust until ready to fill.
Chop candy bars using Chef’s Knife. Using Ice Cream Scoop, scoop half of the ice cream into bottom of crust, pressing down lightly. Sprinkle with candies. Scoop remaining ice cream over candies, pressing down lightly.
Spread 1 cup of the whipped topping over pie using Large Spreader. Pipe remaining whipped topping around edge using Easy Accent® Decorator; decorate as desired. Freeze at least 2 hours or until firm. Before serving, let pie stand at room temperature 30 minutes for easier slicing. Using Utility Knife, cut pie into wedges, dipping knife into hot water and wiping dry between cuts. Serve immediately.
- 12 servings
Nutrients per serving:
Calories 410, Total Fat 22 g, Saturated Fat 14 g, Cholesterol 50 mg, Carbohydrate 48 g, Protein 5 g, Sodium 150 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
2 starch, 1 fruit, 4 fat (3 carb)