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“Jamocha” Ice-Cream Pie
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Prep Time:
20 minutes
20 minutes
Total Time:
4 hours 20 minutes
4 hours 20 minutes
Indulge in a refreshing coffee-chocolate ice cream pie to beat the summer heat.
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)
Instructions:
- Prepare a delicious coffee-infused pie crust using the pat-in-pan method.
- Smoothly layer 1 pint of the ice cream onto the pie crust. Cover and freeze for about 1 hour until it is firm.
- Drizzle hot fudge topping over the ice cream in the pie crust. Spread the remaining pint of ice cream on top. Cover and freeze for at least 2 hours until firm, but not longer than 2 weeks.
- Before cutting, allow the dish to rest at room temperature for 10 minutes. Decorate with whipped topping and candies right before serving.