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Frozen Toffee Pie

This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.

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This dessert tastes particularly good after a rich meal when you want something sweet, but not too heavy. There are endless variations to try with different ice creams, toppings, and syrups.

Servings
SERVING

Ingredients

  • 25 chocolate wafer cookies
  • 3 Tbs. unsalted butter, melted
  • 1 qt. low-fat coffee ice cream
  • 1/2 cup dry-roasted peanuts, coarsely chopped
  • 1 1/2 cups nonfat chocolate syrup, warmed

Preparation

  1. Preheat oven to 350˚F. Pulse cookies to fine crumbs in food processor. Transfer to bowl, and stir in butter. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides. Bake 8 minutes, then cool.
  2. Soften ice cream 30 minutes in refrigerator. Spread in cooled piecrust. Sprinkle with peanuts, cover with foil, and freeze until firm. Slice, and serve drizzled with chocolate sauce.

Nutrition Information

  • Serving Size Serves 10
  • Calories 351
  • Carbohydrate Content 54 g
  • Cholesterol Content 27 mg
  • Fat Content 12 g
  • Fiber Content 1 g
  • Protein Content 6 g
  • Saturated Fat Content 5 g
  • Sodium Content 246 mg
  • Sugar Content 38 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g