Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hot Fudge Sundae Ice Cream Pie
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- #89169
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
30 vanilla wafers
1/2 gallon vanilla ice cream
1 cup chocolate chips
2 cups miniature marshmallows
1 cup evaporated milk
1/8 teaspoon salt
2/3 cup chopped nuts, optional
8 Maraschino cherries, optional
directions
Line 9" pie dish or pan with vanilla wafers.
Make sauce by heating the chips, marshmallows, and evaporated milk together until smooth. Stir in salt.
Scoop about 1/3 of the ice cream into the wafer lined dish, drizzle about 1/3 of the sauce on the ice cream. Scoop another 1/3 of the ice cream and drizzle 1/3 of sauce.
Scoop the remaining 1/3 of the ice cream and drizzle the remaining 1/3 of the sauce. Top with chopped nuts and/or Maraschino cherries if desired.
Cover with foil or plastic wrap. Freeze until solid, at least 6 hours. But it's best to freeze overnight.
To serve, remove from freezer about 20 minutes before serving to soften.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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