| 1 jar
Smuckers caramel topping 1 pkg sliced almonds, toasted 1/2 gal mocha almond ice cream, softened 1-1/2 cups cold half and half 1 pkg (4 serving size) jello vanilla instant pudding and pie filling |
1 tsp instant
coffee 3-1/2 cups (8 oz) whipped topping, thawed 2 Keebler Ready-Crust chocolate pie crusts Chocolate Sauce, if desired |
| Spread caramel topping in
bottom of pie crusts.� Spoon softened ice cream into each of the pie crusts.
� Place in freezer. Pour half and half into large bowl.� Add pie filling mix and coffee.� Beat with wire whisk until well blended, 1 minute.� Let stand 5 minutes.� Fold in whipped topping.� Spoon on top of pie.� Freeze until firm, about 6 hours or overnight. � Remove from freezer and let stand 10 minutes to soften before serving. � Drizzle with fudge sauce if desired.� Store any leftover pie in freezer. Makes 12 servings.
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