Prepared ingredients make this pie easy to assemble. We recommend using premium ice cream.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2004
- 2 cups dulce de leche ice cream
- 3 (39 g each) chocolate-covered toffee bars chopped
- 6 cups chocolate ice cream
- 1 cup chocolate sauce
- 1 1/2 cup chocolate wafer crumbs
- 1/4 cup butter melted
Crust: In bowl, stir crumbs with butter until moistened. Press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Spoon dulce de leche ice cream into crust, pressing and smoothing top. Sprinkle with half of the chocolate bars. Freeze until firm, about 1-1/2 hours.
Using ice cream scoop, scoop chocolate ice cream into balls and arrange in layers on top. Sprinkle with remaining chocolate bars. Freeze until firm, about 3 hours. (Make-ahead: Wrap in plastic wrap; wrap in heavy-duty foil or place in airtight container and freeze for up 1 week.)
Serve with chocolate sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 362 mg
- Protein 10 g
- Calories 706.0
- Total fat 45 g
- Cholesterol 134 mg
- Saturated fat 26 g
- Total carbohydrate 73 g
- Iron 18.0
- Folate 13.0
- Calcium 21.0
- Vitamin A 29.0
- Vitamin C 2.0