CHOCOLATE CHIP COOKIE ICE CREAM PIE
Gather four easy ingredients to create a frosty pie. Once it's made, it's ready for family, guests or midnight snacking!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 5
Steps:
- Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
- Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
- Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.
Nutrition Facts : Calories 530, Carbohydrate 75 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 50 g, TransFat 1/2 g
BIRTHDAY PARTY ICE CREAM PIE
This colorful cookie pie is ready to party! Speckled with fun, multi-colored sprinkles, this easy-to-make treat is perfect for birthdays (or any special day). The Pillsbury™ refrigerated sugar cookies crust studded with candy sprinkles starts things off on a sweet note, but the star of the show here has to be the filling-a sprinkles-packed, no-churn, homemade vanilla ice cream that's surprisingly simple to make. Serve it topped with whipped cream and extra sprinkles for a treat that's sure to be a hit with grown-ups, children, and grown-ups' inner children.
Provided by Pillsbury Kitchens
Categories Dessert
Time 10h45m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray; lightly flour.
- In medium bowl, break up cookie dough. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom and up side of pie plate.
- Bake 15 to 19 minutes or until golden brown. Place pie plate on cooling rack. Using flat bottom of drinking glass, gently press center of crust to flatten slightly. Cool completely, about 1 hour 30 minutes.
- In large bowl, mix 1 3/4 cups of the whipping cream, the evaporated milk and salt. Beat with electric mixer on high speed 2 to 3 minutes or until mixture thickens. On low speed, slowly add sweetened condensed milk and vanilla; beat on high speed 3 to 4 minutes or until soft peaks form. Fold in 1/4 cup of the candy sprinkles. Pour whipped cream mixture over cookie crust in pie plate; spread evenly.
- In small bowl, using clean beaters, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Place whipped cream mixture in decorating bag fitted with star tip. Pipe whipped cream decoratively around edges and in center of pie. Sprinkle with remaining 1 tablespoon candy sprinkles. Freeze at least 8 hours or overnight.
- Remove from freezer 20 to 30 minutes before serving. To serve, cut into wedges. Store pie covered in freezer.
Nutrition Facts : Calories 470, Carbohydrate 50 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 38 g, TransFat 1/2 g
3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, chocolate, ice cream
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
- Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
- Spread the softened ice cream on top and smooth out.
- Drizzle the top with melted chocolate.
- Freeze for 4 hours, or until the ice cream is hardened.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 36 grams
COOKIE ICE CREAM PIE
Because you use your freezer to prepare this crunchy, creamy treat-not your oven-it won't heat up your kitchen on sweltering days. Whip it up and serve to company or the neighborhood kids. -Wisconsin Milk Marketing Board, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set, about 1 hour., For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. , Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.
Nutrition Facts : Calories 763 calories, Fat 45g fat (24g saturated fat), Cholesterol 201mg cholesterol, Sodium 448mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 3g fiber), Protein 11g protein.
CRUNCHY KEY LIME PIE BITES ON ICE CREAM
Imagine Key lime pie bars, but with opposite proportions of salty graham cracker crust and tangy lime custard. Serve this dessert on your favorite ice cream.
Provided by Mason Hereford
Yield Serves 2 to 8
Number Of Ingredients 9
Steps:
- To make the Key lime pie bites: Get your oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs, butter, sugar, and kosher salt and mix it with your hands until it's all like wet sand.
- Line a loaf pan with parchment paper so the paper hangs over the sides by an inch or two. Put the graham sand in there and give it a firm press onto the bottom so you have an even packed layer that's a smidge more than an inch. Bake, rotating the pan once, until the edges start to darken a shade but the center isn't quite done, 12 to 15 minutes.
- While you're waiting, whisk together the condensed milk, Key lime juice, and egg yolks so they're well mixed. When the crust is done, pour on the lime mixture, give the pan a couple of taps on the counter so the lime stuff settles evenly, then bake again until the lime mixture is just barely set in the center, 10 to 12 minutes.
- Let this bad boy come to room temperature, then pop it in the fridge until it's cold and it's good to go. It keeps, covered, in the fridge for a week or the freezer for two.
- To serve: Run a knife along the edges of the pan, then use the parchment paper to lift out and cut the bars into roughly 1-inch crunchy Key lime pie babies. Scoop the ice cream into bowls (or just leave in the carton), top with the Key lime pie bites, and garnish with a pinch of flaky salt. Eat.
ICE CREAM PIE WITH COOKIE BAR BITS
A hidden layer of chopped cookie bars is a sweet surprise in this creamy frozen dessert.
Provided by Allrecipes Member
Time 2h40m
Yield 8
Number Of Ingredients 5
Steps:
- Place ice cream in refrigerator for 20 minutes to soften. Meanwhile, chop 8 Twix cookie bars. Place chopped cookie bars in bottom of pie crust.
- Spoon softened ice cream over cookies, pressing lightly and smoothing the top. Freeze for 10 minutes.
- Spread caramel over ice cream. Freeze for 10 minutes. Top with whipped topping. Chop remaining 2 Twix cookie bars and spread over whipped topping for garnish. Freeze at least 2 hours before serving. If freezing longer than 2 hours, let set on counter at least 10 minutes before serving.
Nutrition Facts : Calories 286 calories, Carbohydrate 43.8 g, Cholesterol 1.4 mg, Fat 11.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 219.9 mg, Sugar 18 g
ICE CREAM PIE WITH COOKIE BAR BITS
A hidden layer of chopped cookie bars is a sweet surprise in this creamy frozen dessert.
Provided by Allrecipes Member
Time 2h40m
Yield 8
Number Of Ingredients 5
Steps:
- Place ice cream in refrigerator for 20 minutes to soften. Meanwhile, chop 8 Twix cookie bars. Place chopped cookie bars in bottom of pie crust.
- Spoon softened ice cream over cookies, pressing lightly and smoothing the top. Freeze for 10 minutes.
- Spread caramel over ice cream. Freeze for 10 minutes. Top with whipped topping. Chop remaining 2 Twix cookie bars and spread over whipped topping for garnish. Freeze at least 2 hours before serving. If freezing longer than 2 hours, let set on counter at least 10 minutes before serving.
Nutrition Facts : Calories 286 calories, Carbohydrate 43.8 g, Cholesterol 1.4 mg, Fat 11.1 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 219.9 mg, Sugar 18 g
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