*  Exported from  MasterCook  *

                          TOFFEE ICE CREAM PIE

Recipe By     : Family Circle magazine -- 2/18/97
Serving Size  : 12   Preparation Time :0:00
Categories    : Desserts                         Ice Cream
               Pies & Pastry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       ** CRUST **
  1      packet        (11 crackers) chocolate graham crackers
  2      tablespoons   butter, -- melted
  1      tablespoon    sugar
    1/2  teaspoon      ground cinnamon
                       ** SAUCE **
    1/2  cup           heavy cream
  1      teaspoon      espresso powder or instant coffee powder
  6      ounces        semisweet chocolate pieces
  1      teaspoon      vanilla
  4      pints         coffee-toffee-crunch ice cream
                       whipped cream, for topping -- (optional)

CRUST:  Heat oven to 350.  Blend crackers, butter, sugar and cinnamon in
food processor.  Scrape into a 9-inch pie plate.  Pat in even layer over
bottom and up sides. Bake in a 350 oven for 8 minutes.  Cool completely
on rack.
SAUCE: Heat cream and espresso powder in small saucepan.  Remove from
heat.  Stir in chocolate and vanilla until smooth.  Let cool.  Place ice
cream in refrigerator for 30 minutes.  Spread half the ice cream in even
layer in baked shell.  Drizzle with half the sauce.  Repeat with
remaining ice cream and sauce.  Freeze for up to 2 weeks.  Remove from
freezer 20 minutes before serving.  Serve with whipped cream, if desired.

Typed by Ethel Snyder <[email protected]>
Date:  July 24, 1997


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.