Best Cashew Fudge Caramel Ice Cream Pie Recipes

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CASHEW-FUDGE-CARAMEL ICE CREAM PIE



Cashew-Fudge-Caramel Ice Cream Pie image

Crush cookies for an easy crust, then fill with a sultry blend of ice cream, nuts, and ready-made chocolate topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 8

Number Of Ingredients 5

30 vanilla wafer cookies
3/4 cup cashew halves and pieces
1/4 cup butter, melted
2 pints (4 cups) dulce de leche ice cream, softened
1 cup chocolate fudge ice cream topping

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
  • Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
  • Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
  • Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
  • To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.

Nutrition Facts : Calories 465, Carbohydrate 53 g, Cholesterol 45 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 12 g, ServingSize 1/8 of Recipe, Sodium 370 mg, Sugar 35 g

CASHEW-FUDGE-CARAMEL ICE CREAM PIE



Cashew-Fudge-Caramel Ice Cream Pie image

Crush cookies for an easy crust, then fill with a sultry blend of ice cream, nuts, and ready-made chocolate topping.

Provided by @MakeItYours

Number Of Ingredients 5

30 vanilla wafer cookies
3/4 cup cashew halves and pieces
1/4 cup butter, melted
2 pints (4 cups) dulce de leche ice cream, softened
1 cup chocolate fudge ice cream topping

Steps:

  • Heat oven to 350ºF. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
  • Bake at 350ºF. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
  • Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
  • Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
  • To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.

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