Easy Mexican Ice Cream Pie Recipe | Decadent Dessert

INGREDIENTS

1 cup butter pecan ice cream, softened 1 prepared (9-inch) chocolate crumb pie crust 3/4 cup caramel ice cream topping 2 cups coffee ice cream, softened 1 jar (12 ounces) hot fudge topping 1/2 cup coffee-flavored liqueur (optional)

PREPARATION:

1. Spread butter pecan ice cream in bottom of pie crust. Freeze 20 minutes or until semi-firm.
2. Spread caramel topping over butter pecan ice cream. Freeze 20 minutes or until caramel is firm.
3. Spread coffee ice cream over caramel. Freeze pie until firm, 6 hours or overnight.
4. Combine hot fudge topping and coffee-flavored liqueur (optional) in small saucepan over medium heat; stir until well blended and hot.
5. Allow pie to stand at room temperature 15 minutes before serving. Drizzle with hot fudge topping mixture.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 307 mg Protein 3 g Fiber 2 g Carbohydrate 76 g Cholesterol 19 mg Saturated Fat 5 g Total Fat 13 g Calories from Fat 27 % Calories 440 DIETARY EXCHANGE: Starch 5 Fat 2