New Orleans Swamp Pie

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#98708

serves/makes:

ready in:
2-5 hrs

ingredients

1 package (20 ounce size) graham cracker crumbs
6 ounces chocolate fudge
1/2 gallon vanilla ice cream
1 package (12 ounce size) sliced almonds, roasted
1 package (12 ounce size) shredded coconut, roasted
5 ounces whipped cream
8 ounces butter or margarine

directions

Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9" springform pan to form a crust.

Take 2 oz. of fudge and spread on top of crumbs. Place half of ice cream on top of fudge. Next, spread 2 oz. of fudge over ice cream then place 4 oz. of coconut.

Place remaining ice cream on coconut and follow with 2 oz. fudge, 4 oz. almonds and 4 oz. coconut as done before. Top with whipped cream and remaining almonds and coconut.

Place in deep freezer for 3 to 4 hours.

For Roasted Coconut and Almonds: Place coconut on a metal sheet pan and put in oven at 350 degrees F for approximately 3 1/2 minutes, stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.

added by

quibrey

nutrition data

Nutritional data has not been calculated yet.

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