Mocha Ice-Cream Pie

By Addie

“This cool and refreshing pie was often served at Grandma’s summertime parties.”

Ingredients

• 2 cups coffee or vanilla ice cream, softened
• 1 (9-inch) prepared chocolate crumb pie crust
• 1 (12-ounce) jar caramel ice-cream topping, divided
• 2 cups chocolate ice cream, softened
• 2 cups thawed frozen nondairy whipped topping
• 1 (1.4-ounce) chocolate-covered toffee bar, chopped

Preparation

Step 1

Spread coffee ice cream in bottom of pie crust. Freeze until semi-firm, about 10 minutes.


Spread half the caramel ice-cream topping over coffee ice cream. Spread chocolate ice cream over the caramel topping. Freeze until semifirm, about 10 minutes.


Spread remaining caramel ice-cream topping over chocolate ice cream. Spoon the whipped topping into pastry bag fitted with star decorating tip. Pipe rosettes on top of pie. Sprinkle chopped toffee bar over topping.


Freeze pie until firm, 6 hours or overnight. Remove pie from freezer. Allow pie to stand at room temperature for about 15 minutes before slicing and serving.
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Grandma's Secret Trick:

It didn't take Grandma long to discover timesaving tricks using her new microwave oven. When she needed to soften rock-hard ice cream for scooping or for a recipe, she microwaved 1 quart of ice cream on MEDIUM-LOW (30% power) for about 30 seconds.