Update my dinner status, I'm making this tonight.
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FUDGE SAUCE
FILLING
- 1 qt Coffee ice cream; slightly
TOPPING
- 3/4 c Toasted pecans; chopped
- 2 c Lightly sweetened heavy
- 4 tb Butter; melted
- 1 1/2 c Heavy cream
- 2 tb Unsalted butter
Crust
Preparation
Date: 18 Mar 96 13:06:56 EST From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com> Make the crust: Combining cookie crumbs and melted butter with a fork. Press into bottowm and sides of a deep 9-or 10-inch pie plate. Chill completely. Make fudge sauce: Bring cream, brown sugar and butter to boil. Stir in coffee powder and chocolates. Reduce heat and simmer 10 -15 minutes stirring often, until sauce is thick and smooth. Cool to room temperature. To assemble: Spoon a thick coating of fudge sauce into prepared cookie crust shell. Fill with ice cream. Top with pecans. Freeze until firm, about 2 hours. At this point pie may be served or wrapped tightly and frozen up to 3 months. To serve: Top with whipped cream and spoon on remaining fudge. Nutritional information per serving: 786 cal; 7g pro, 64g carb, 59g fat (65%) Source: Miami Herald, 2/29/96 Formatted by Lisa Crawford 3/12/96 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #79 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
