Frozen Coffee Fudge Pie Recipes

FROZEN COFFEE PIE

Steps:

• Heat fudge topping as directed on package; pour into crust. Tilt crust to evenly cover bottom with sauce. Freeze until ready to use.
• Add milk to combined pudding mixes and coffee in large bowl; beat with whisk 2 min. Stir in COOL WHIP. Pour into crust.
• Freeze 4 hours or until firm. Remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly before cutting into pieces.

FROZEN COFFEE-FUDGE PIE

Steps:

• Preheat oven to 350°F.
• TO PREPARE THE CRUST: Combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350F for 8 minutes. Cool on a wire rack. Place crust in freezer.
• TO PREPARE FILLING: Place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge toppng; stir well. Set asside.
• Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9-tablespoons fudge topping, and garnish with coffee beans, if desired.

BEST MUD PIE

Steps:

• Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
• Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
• Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
• Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

CREAMY COFFEE PIE

Steps:

• Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

FROSTY COFFEE PIE

Steps:

• Spread ice cream topping into crust. In a large bowl, beat the ice cream, dry pudding mix, coffee and milk until blended; spoon into crust., In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.

FROZEN COFFEE-FUDGE TORTE WITH VANILLA CARAMEL SAUCE

Steps:

• For Vanilla Caramel Sauce:
• Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes. Increase heat to medium-high. Boil sauce without stirring until thick enough to coat spoon or attach candy thermometer and boil until thermometer registers 224°F, about 7 minutes. Strain sauce into medium bowl. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.)
• For Fudge Sauce:
• Bring cream and corn syrup to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate, espresso powder, and cinnamon. Whisk until chocolate melts and sauce is smooth. Cool.
• For Crust and Filling:
• Preheat oven to 350°F. Finely grind first 4 ingredients in processor. Add warm butter. Using on/off turns, blend just until crumbs are evenly moist. Firmly press half of crust mixture (about 3 cups) over bottom of 10-inch springform pan; press remaining crumb mixture up sides of pan. Freeze crust 10 minutes. Bake crust until slightly golden, about 14 minutes. Cool crust completely.
• Spread 1/3 of ice cream (about 1 2/3 cups) evenly over bottom of crust. Spread 1 cup fudge sauce over. Freeze 10 minutes. Spread 1/3 of ice cream, then 1 cup fudge sauce over. Freeze 10 minutes. Spread remaining ice cream over. Drizzle with remaining fudge sauce. Freeze torte until firm, about 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
• Let torte stand 10 minutes at room temperature. Cut around pan sides to loosen. Remove pan sides. Cut torte into wedges. Serve with warm vanilla caramel sauce.