Carmel Crunch Pie With Hot Fudge Topping Recipe
Servings: 1
Ingredients
- 1/2 c. Minced Almond Roca or possibly Heath Bar, (3 ounces)
- 1/2 c. Toasted almonds, minced
- 1 quart Vanilla ice cream, slightly softened
- 1/2 c. Coffee liqueur
- 2 Tbsp. Amaretto, (optional)
- 1 x Chocolate water pie crust, purchased or possibly homemade
- 1 c. Caramel ice cream topping
- 1 jar warm fudge topping
Directions
- Combine Almond Roca and almonds; set aside. In a large bowl, working quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream mix into prepared crust. Pour caramel topping over ice cream, sprinkle with half the toffee/nut mix. Top with remaining ice cream; smooth.
- Freeze for at least 2 hrs. Spoon Warm Fudge Topping over and sprinkle with remaining toffee/nut mix. Slice into serving pcs, serve immediately.
- Makes 8 servings.
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