Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Amount Measure Ingredient -- Preparation Method
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18 Chocolate wafer cookies
1/4 c Unsalted butter
1 c Chocolate fudge topping
6 c Pecan-praline ice cream
1/2 c Butterscotch sauce
1/2 c Pecans -- chopped
Whipped cream
Finely grind cookies in processor. Transfer to bowl. Mix in melted
butter. Press crumbs into a 9" pie dish. Freeze until cold,
20 minutes. Spread chocolate fudge topping evenly over bottom of
crust. Spoon ice cream over. Smooth top. Freeze until firm, at least
4 hours or overnight. Spread butterscotch sauce over ice cream.
Sprinkle with pecans. Spoon whipped cream into pastry bag fitted with
medium star tip. Pipe cream decoratively around edge of pie and serve.
