FUDGE SUNDAE PIE
My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good...but it's healthier. -Margaret Hanson-Maddox, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.
Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 253mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
NO-MELT SUNDAE PIE
Pull this out of the freezer on a hot day for a super-cool, creamy treat with chocolate sandwich cookie crust and chocolate drizzles...minus the drip.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
- Beat pudding mix and 2% milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
- Freeze 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.9389 g, Sugar 0 g, Protein 3 g
ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
COOKIE SUNDAES
"One night after making chocolate chip cookies, I decided to treat the family with a sundae by topping the cookies with ice cream and drizzling them with chocolate syrup. Now, these are one of our favorite treats." Lori Daniels - Beverly, WV
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Bake cookies according to package directions. Remove to a wire rack to cool. Divide cookies among four dessert dishes. Top each with 1/2 cup ice cream; drizzle with chocolate syrup. Garnish with whipped cream and sprinkles if desired. Serve immediately.
Nutrition Facts : Calories 605 calories, Fat 36g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 286mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 10g protein.
ICE CREAM COOKIE SUNDAES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 2 servings
Number Of Ingredients 22
Steps:
- Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies.
- Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top.
- Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
- Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
- Preheat the oven to 375 degrees F.
- Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies
COOKIE SUNDAE PIE
This recipe was published in July, 1960 in an advertisement by Gold Medal Flour / Betty Crocker. The pie crust is sweeter and more like a cookie than a regular pie. Experiment with different toppings and Ice Cream flavors to suit your family. Enjoy! (Preparation time includes minimum chilling time)
Provided by GlamAtomic
Categories Pie
Time 55m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix Butter, Sugar and Vanilla thoroughly.
- Sift Flour and Salt together
- Add to Butter mixture and blend well.
- Chill mixture for 30-45 minutes.
- Preheat oven to 400°F.
- Pat dough evenly into an ungreased, 9" pie pan.
- Flute edges and prick.
- Bake for 10-12 minutes or until lightly browned.
- Just before serving, fill evenly with slightly softened Ice Cream and top with Whipped Cream and Strawberries for a 'Sundae' effect.
Nutrition Facts : Calories 300.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 49.6, Sodium 77.9, Carbohydrate 33.9, Fiber 1, Sugar 3.8, Protein 3.9
CHOCOLATE SUNDAE COOKIES
If your nuts for Hot Fudge Sundae's then you will LOVE these tasty morsels! Great to serve your guests during the holidays or to add to your cookie and treats trays! The cooking time is time per sheet of cookies.
Provided by Lindas Busy Kitchen
Categories Drop Cookies
Time 1h12m
Yield 36-48 depending on size
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Cookies:.
- Mix together flour, baking soda, and salt, set aside.
- With your mixer, mix brown sugar and shortening.
- Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
- Add Marachino juice and milk.
- Stir in the rest of dry ingredients, and mix well.
- Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
- Drop by spoonfuls on an ungreased cookie sheet.
- Bake for 12-15 minutes.
- While cookies are baking cut large marshmallows in half.
- Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
- Let cool.
- Frost cookies, then and put a nut on top.
- Buttercream Chocolate Frosting:
- Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.
Nutrition Facts : Calories 108.5, Fat 7.6, SaturatedFat 1.9, Cholesterol 6.1, Sodium 84.3, Carbohydrate 9.5, Fiber 0.7, Sugar 4.3, Protein 1.4
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