Ice Cream Shop Pie Recipes

Steps:

• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust.
• Freeze 6 hours or until firm.
• Remove pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Garnish as desired. Store leftovers in freezer.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, stir together the crushed waffle cones, butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie plate.
• Bake the crust for 10 minutes, then set it aside to cool completely. Remove the ice cream from the freezer to soften slightly while the crust cools.
• Once the crust has cooled, add alternating layers of the ice cream and your choice of toppings into the crust. Wrap the pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
• When ready to serve, remove the plastic wrap and top the pie with the whipped cream. Slice and serve with your choice of sauce.

Steps:

• Remove 2 Tblsp. of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
• Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in refrigerator.
• Make it easy; If fudge topping is cold, remove cap and microwave on High 30 seconds or until easy to spread.
• How to drizzle chocolate; Spoon chocolate topping into resealable plastic bag. Using scissors, cut off tiny piece from one of the bottom corners of bag. Twist top of bag and gently squeeze bag to drizzle chocolate back and forth over pie.

Steps:

• Pour milk into a large bowl; Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes; Let stand until slightly thickened; Fold whipped topping and chopped cookies into pudding mixture; Spoon into crumb crust.
• Freeze pie until firm, about 6 hours or overnight; Remove from freezer and let stand at room temperature about 10 minutes before serving to soften; Store leftover pie in the freezer.

Steps:

• Reserve 2 Tbsp. fudge topping; spread remaining onto bottom of crust. Cover with half the COOL WHIP. Freeze 10 min.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining COOL WHIP; spoon over COOL WHIP layer in crust.
• Freeze 4 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.

Steps:

• Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
• Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
• Spread the softened ice cream on top and smooth out.
• Drizzle the top with melted chocolate.
• Freeze for 4 hours, or until the ice cream is hardened.
• Enjoy!