| Level: | Easy |
| Total: | 5 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pint chocolate ice cream, softened
- One 9-inch store-bought chocolate graham pie shell
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
- 1/2 cup chocolate sauce
- 16 maraschino cherries, drained
- 1 pint dulce de leche ice cream, softened
- One 13-ounce can whipped cream
Instructions
- Scoop the chocolate ice cream into the chocolate graham pie shell and spread into an even layer.
- Scatter half the pecans over the ice cream and drizzle over half of the caramel and chocolate sauces. Place in the freezer to harden for a couple hours. Place the drained cherries on a sheet pan lined with parchment paper and place in the freezer alongside the pie.
- Remove the pie from the freezer and spread the dulce de leche ice cream over the top, smoothing the surface. Add the remaining pecans and drizzle the remaining caramel and chocolate sauces, in thin crisscrossing lines, over the top of the pie, making sure not to cover it completely. Squirt about 16 small mounds of whipped cream around the circumference of the pie. Place a frozen cherry on each mound of whipped cream. Transfer to the freezer to harden, 2 to 3 hours minimum. (Can be made up to a week in advance, just cover tightly once it has hardened.)
- When ready to serve, use a warm knife to cut into neat slices. Enjoy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 505 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 62 mg |
| Sodium | 249 mg |
Reviews
So easy and a family fav
Very delicious! I opted to leave off the whipped cream & cherries and it was still great! Big hit with the family!
This ice cream pie is truly heavenly! I used butter pecan and chocolate flavors of ice cream. Everyone loved it!