By Eat More Chocolate Team Pies, Tarts & Tortes Everyday, Summer Fun No Bake
May 19, 2015
Need a simple, family pleasing dessert? Then ice cream pie is for you!
In a blender combine, egg product, sugar, cream and coffee creamer.
Mix until completely blended.
Refrigerate for at least one hour.
When ready, prepare ice cream according to manufacturer's instructions. Freeze until ready to use.
In an 8 in. pie plate, line bottom and sides of plate with mini chocolate chip cookies.
Allow ice cream to soften, and spread half of the ice cream over cookie crust. Place pie in freezer to allow ice cream to harden, about 1 hour.
Heat hot fudge according to package directions. Let cool for about 30 seconds before pouring over ice cream pie. Return pie to freezer for another hour.
Layer remaining ice cream over hot fudge layer. Return pie to freezer. Heat caramel sauce.
Once second ice cream layer has hardened, spread caramel sauce over this layer.
Crumble remaining cookies and spread over top of caramel sauce. Return pie to freezer until ready to serve
1 4oz container egg product, such as Egg Beaters
½ cup sugar
2 cups heavy cream
1 cup International Delight Coldstone Creamery Chocolate Chip Cookie Coffee Creamer
2 packs mini chocolate chip cookies (9 oz bag, I used Chips Ahoy)
1 12.25 oz jar hot fudge
1 12.25 oz jar caramel topping