Woe is me! Ice Cream and Candy Pie Recipe | The Cupboard Drawer Recipe Book

Here is another great dessert recipe from “The Cupboard Drawer”, The Ice Cream variations are limited only by your imagination and product availability. For the gals out there that like to wash their sorrows in a cheese cake knosh with friends you can use low fat ice cream and bring it in at less net calories per slice than cheese cake, without sacrificing the richness as it slides down your gullet between the “woe is me”, and the “The I’d like to cut his $#@ off” comments at the party. It also goes well with all manner of ‘Chick Flicks’ or black and white oldies on the couch. Regardless of all that it will also rapidly become a favorite of your kids as well. So Do Enjoy….

1 pint Coffee Ice Cream (softened)

1 9 inch Chocolate Pie Crust (you can go commercial and get pre made or use the link below for home made)

1 can Almond Toffee candy (7oz)

¾ cup Hot Fudge topping

2 pints Butter Pecan Ice Cream (softened)

1. Spoon Coffee Ice Cream into Pie crust spread evenly, cover and freeze till firm.
2. place candy in a plastic bag and crush with a rolling pin, or mallet (work off some of those blues! You’ll start to feel better already)
3. Spread the fudge topping over the coffee Ice Cream. Sprinkle with 1 Cup of the almond toffee candy crumbs, (set a little aside for later)
4. Spoon Butter Pecan Ice Cream over the Fudge topping spread evenly and Freez again till firm
5. Spoon the Whipped Cream into a pastry bag fitted with a star tip. Pipe rosettes around the edge of the pie. GarnishCenter of the pie with the remaining candy. Keep Frozen till served.

Yield 8 Servings.