We celebrated Mother’s Day a week late on my side of the family. We had everyone over to our house and I made lasagna (btw, don’t use Barilla oven ready pasta – blech. I’ve used Mueller no-boil pasta many times before which turns out great) and dessert. My brother was nice enough to bring the sides.
I made two ice cream pies for dessert. The 9” pie shell looked just a smidge too small for eight people. And, it’s not like extra ice cream pie would go to waste in our house.
Each pie has two flavors of ice cream with a layer of hot fudge in between. I made one with vanilla and English toffee caramel and one with chocolate and black raspberry dark chocolate chip.
They turned out great and couldn’t be easier to make. Forgive the photos. I was either simultaneously making lasagna and fruit salad or had hungry people waiting for their pie!
- Pre-made chocolate cookie crust pie shell
- 2 pints of ice cream – any two flavors you think will work well together
- Jar of hot fudge sauce- a 12 oz. jar is more than enough. I used one jar for two pies.
- Tub of Cool Whip – I always use the light version and notice no difference. One tub covered two pies.
Set out your first flavor on the counter for about 5 minutes. I put it in a bowl and stirred it a bit so it was soft but not melted.
Don’t let the ice cream get soft – this is what happens when you try to spread the fudge on even slightly soft ice cream. Still tastes fine and no one will know so no big deal… Place in freezer for half hour.