"JAMOCHA" ICE-CREAM PIE

Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 8

Number Of Ingredients 7

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Ingredients

2 pints (4 cups) coffee ice cream, slightly softened
3/4 cup hot fudge topping
1 cup Cool Whip frozen whipped topping, thawed, if desired
Coffee-flavored chocolate candies or chocolate-covered coffee beans, if desired
1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
2 teaspoons powdered instant coffee (dry)

Steps:

Make Coffee Pat-in-Pan Pie Crust.
Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.

Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 26 g, TransFat 1 g