Choco-Nut Mini Ice Cream Pies
PreP Time: 20 minuTes sTarT To Finish: 4 hours 35 minuTes servings: 12
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies 1⁄ 3 cup hot fudge topping 1⁄ 3 cup chopped roasted almonds 1 cup coconut ice cream
Cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup.
2 Bake 9 to 11 minutes or until golden brown.
Cool completely, about 1 hour.
3 Spoon 1 teaspoon hot fudge topping into
each cup; top each with 1 teaspoon almonds. Divide ice cream evenly among cups.
4 Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 5 minutes before serving. Garnish with remaining 4 teaspoons each hot fudge topping and almonds.
Per Serving (1 mini pie): Calories 220; Total Fat 12g (Saturated Fat 4.5g); Sodium 220mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 2g; exchanges: 1⁄2 Starch, 1 Other Carbohydrate, 21⁄2 Fat; Carbohydrate Choices: 11⁄2
[ variation tiP ] While we love coconut ice cream for this recipe, feel free to choose your favorite.
1 Heat oven to 350°F. Grease 12 regular-size
muffin cups with shortening or cooking spray.
BEST RECIPES EvER! PILLSBURY 103
Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9