Whether you serve this creamy ice cream pie after dinner or as a snack for a quiet night at home, with a warm cup of your favorite coffee, this desert will be a favorite with friends and family alike. This dessert is perfect during the holidays because, since it is served frozen, it can be prepared a day or two before you will need it. You can also easily substitute the nuts and toppings used in this recipe with any of your own favorites.
1 chocolate cookie pie crust
1 quart vanilla ice cream
1 tub non-dairy whipped topping (8 oz.) thawed
1 jar hot fudge sundae topping (warmed enough to drizzle)
1 jar caramel sundae topping (warmed enough to drizzle)
1 cup toasted pecans, coarsely chopped, divided
8 whole maraschino cherries
To warm toppings, place jar in a bowl of very hot tap water before beginning.
Allow ice cream to soften at room temperature for around 5 minutes before beginning. Place ½ jar of hot fudge topping in bottom of pie crust and spread evenly, sprinkle with ½ of the pecans. In a large mixing bowl, combine softened ice cream and whipped topping. Spread ½ of mixture into the crust and drizzle with ½ the caramel topping and remaining pecans. Cover with remaining ice cream mixture, and return pie to freezer for at least three hours. Before serving, allow pie to soften slightly. Top with whipped cream, drizzle a small amount of hot fudge and caramel on top. Garnish with a pecan half and a maraschino cherry.