Mocha-Almond Fudge Pie – a delicious recipe with chocolate wafer cookies, butter, purchased butterscotch caramel sauce, cream, topping, chocolate-covered. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Finely grind chocolate cookies in food processor.
3
Add butter and process until crumbs are moist and stick together.
4
Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate.
5
Bake crust 10 minutes.
6
Freeze until cold, about 15 minutes.
7
Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes.
8
Spoon ice cream into crust, pressing to compact and mounding slightly in center.
9
Freeze 15 minutes.
10
Spread fudge topping over ice cream; freeze 5 minutes.
11
Press chopped toffee onto topping.
12
Cover and freeze until very firm, at least 6 hours.
13
(Can be prepared 3 days ahead.
14
Keep frozen.)
15
Let pie stand at room temperature 15 minutes.
16
Cut into wedges and serve.
1017
kcal
Calories
87
g
Fat
54
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 9-ounce box chocolate wafer cookies, 7 tablespoons butter, melted, 3/4 cup purchased butterscotch caramel sauce, 1/2 gallon mocha almond fudge ice cream, slightly softened, and more.
Yes, Mocha-Almond Fudge Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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