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1 1/2 c SIFTED POWDERED SUGAR 1 c CHOPPED PECANS
1/3 c BUTTER 1 ea BAKED PIE SHELL, 9"
1/2 c HEAVY CREAM 1 tb VANILLA
3 ea ENVELOPES NESTLE'S CHOCOLATE 3 c COFFEE FLAVORED ICE CREAM
3 tb CORN SYRUP 1 ea WHIPPED CREAM AS NEEDED
1 ds SALT
8 servings
In A Small Saucepan, Combine Sugar, Butter, Cream, Choco-bake, Corn Syrup
And Salt. Cook Over Low Heat Until Sugar Dissolves, Stirring Constantly.
Stir In Vanilla. Cool To Room Temperature. Spread 1/2 Cup Sauce On The
Bottom Of Baked Pie Shell. Sprinkle With 1/4 Cup Nuts. Freeze For 10
Minutes. Spread 1 Cup Softened Ice Cream Over The Nuts. Freeze For 20
Minutes. Repeat Sauce, Nut Ice Cream Layer Procedure Twice More. Garnish
With Whipped Cream. Drizzle Remaining Sauce Over The Top. Freeze Until
Firm.
1/3 c BUTTER 1 ea BAKED PIE SHELL, 9"
1/2 c HEAVY CREAM 1 tb VANILLA
3 ea ENVELOPES NESTLE'S CHOCOLATE 3 c COFFEE FLAVORED ICE CREAM
3 tb CORN SYRUP 1 ea WHIPPED CREAM AS NEEDED
1 ds SALT
8 servings
In A Small Saucepan, Combine Sugar, Butter, Cream, Choco-bake, Corn Syrup
And Salt. Cook Over Low Heat Until Sugar Dissolves, Stirring Constantly.
Stir In Vanilla. Cool To Room Temperature. Spread 1/2 Cup Sauce On The
Bottom Of Baked Pie Shell. Sprinkle With 1/4 Cup Nuts. Freeze For 10
Minutes. Spread 1 Cup Softened Ice Cream Over The Nuts. Freeze For 20
Minutes. Repeat Sauce, Nut Ice Cream Layer Procedure Twice More. Garnish
With Whipped Cream. Drizzle Remaining Sauce Over The Top. Freeze Until
Firm.
