MUFFIN TIN ICE CREAM PIES

Muffin Tin Ice Cream Pies image

These are a great make-ahead desserts for a birthday party!

Provided by Hanna

Categories Desserts Pies Custard and Cream Pie Recipes

Time 4h30m

Yield 12

Number Of Ingredients 6

Ingredients

1 ¼ cups graham cracker crumbs
½ cup confectioners' sugar
⅓ cup melted butter
¼ cup unsweetened cocoa powder
½ gallon vanilla ice cream, or as needed, slightly softened
2 cups frozen whipped topping, thawed, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker crumbs, confectioners' sugar, butter, and cocoa powder together in a bowl; divide between 12 muffin cups and press into the bottoms to form an even crust in each.
Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely.
Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely.
Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours.
When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 36.6 g, Cholesterol 52.3 mg, Fat 19.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 12.2 g, Sodium 163.2 mg, Sugar 29.4 g