Oreos, Fudge and ice cream
Crust:
1.Crush oreos in plastic baggie under cloth towel with rolling pin.(I use the flat side of a meat tenderizer, you get smaller pieces that way)
2.Melt butter. In a large bowl mix cookie crumbs and butter.
3.GENEROUSLY butter 8-inch pie pan(can use bigger pans but must increase ingredients).Firmly press cookie mixture into the bottom and sides of the pie pan. Chill.
Filling:
1.Melt butter and chocolate over medium heat in saucepan(careful not to burn choc.) Remove from heat.(double-boiler works best)
2.Stir beaten egg QUICKLY in to choc. mixture. Stir in powered sugar. Return to heat.Cook over low heat until mixture becomes fudge.(5-10 minutes)
3.pour mixture into pie shell and let cool in freezer.
4.Spread soften ice cream over top, sprinkle on crushed oreos.(let pie freeze for an hour or more)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 | ||
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Calories: 483 | ||
Calories from Fat: 254 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 343.5mg | 12 % | |
Potassium 137.7mg | 4 % | |
Total Carbohydrate 59g | 17 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 56.8g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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