Chocolate Turtle Ice Cream Pie Recipes

Steps:

• Spread 1/4 cup caramel topping onto bottom of crust. Sprinkle with 1/2 cup nuts. Refrigerate until ready to use.
• Beat pudding mix and milk with whisk 2 min.; pour into crust.
• Refrigerate 2 hours. Top with COOL WHIP, remaining nuts and caramel topping just before serving.

Steps:

• Pour ice cream topping into pie shell; you may have to tilt the shell around so the topping spreads evenly .
• Arrange pecans on the topping and chill 15-20 minutes .
• While chilling, combine pie filling mix and milk in a saucepan; blend well .
• Cook and stir over medium heat until mixture comes to a full boil .
• Remove from heat; cool 5 minutes , stirring twice .
• Pour over nuts in pie shell.
• Cover with plastic wrap and chill at least 3 hours .
• Serve with a dollop of cool whip on top .
• This is also good if you stir 1-2 cups of semi sweet chocolate chips into the pudding once cooled and before spreading it over the pecans .
• Really rich, though .

Steps:

• To prepare the crust: Stir crushed graham crackers and cookie crumbs together; mix with melted butter. Pat mixture evenly onto the sides and bottom of a 10-inch pie pan. For a crispier crust, bake in a preheated 350-degree oven for 8 minutes. Let crust cool completely before filling.
• Fill cooled crust with softened ice cream. Quickly spread melted chocolate over ice cream. Immediately sprinkle pecans over chocolate.
• Cover with plastic wrap. Freeze until firm, at least 2 hour.
• To serve, drizzle 1 tablespoon topping over each slice of pie; top each with a dollop of whipped cream and a cherry.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
• Make cake batter as directed on box. Pour half of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
• Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with toppings and sprinkle with pecans. Store loosely covered.

Steps:

• In a large bowl, whisk melted ice cream and pudding mix for 2 minutes. Pour into crusts. Freeze until firm. , Pies may be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Garnish with whipped topping if desired.

Steps:

• Scoop 3 cups (1 1/2 pints) vanilla ice cream into large bowl and work with rubber spatula to soften. Stir in 3/4 cup chopped toasted pecans, then spread into store-bought 9-inch chocolate crumb pie crust. Freeze until firm.