Ice cream pie

Pam McNaull's tip: Here are other flavor combinations to try using in this basic recipe: Butter pecan ice cream, butterscotch pudding and Heath Bars; chocolate ice cream, chocolate pudding and chocolate bars; or Oreo ice cream, Oreo cookie crumbs for the crust and mini chocolate chips instead of candy bars. She created this dish while living in Houston, Texas, so she recommends Blue Bell ice cream, of course. Graham Cracker Crust: • 2 cups graham cracker crumbs • 1 / 4 cup butter, melted Ice Cream Filling: • 1 / 2 gallon ice cream (Blue Bell recommended) • 2 (3.4-ounce) packages instant pudding mix • 2 cups milk • 2 full-size candy bars, crushed • 1 (12-ounce) container nondairy whipped topping To make crust: Preheat oven to 350 degrees. Combine the graham cracker crumbs and butter. Place in a 9-by-13-inch baking pan and pat to cover the bottom and up about 1 / 2 inch of the sides. Bake 10 minutes and then let cool completely. To make filling: Take ice cream out of freezer. Combine the pudding mix with the milk in a large bowl, whisking until smooth; mixture will be thick. Add one crushed candy bar. When the ice cream is soft, fold it into the pudding mixture, a portion at a time, making sure the mixture is smooth after each addition. Fold in half the nondairy topping. Place in prepared pan and spread to cover and smooth the top. Place in freezer about 15 minutes until set. Cover with remaining nondairy topping. Sprinkle with remaining crushed candy bar. Freeze until solid. Remove from freezer about 10 minutes before serving. Makes 12 to 15 servings. Per serving: 380 calories, 43 percent calories from fat, 18 grams total fat, 12 grams saturated fat, 44 milligrams cholesterol, 47 grams carbohydrates, .9 gram total fiber, 37 grams total sugars, 46 grams net carbs, 4 grams protein, 340 milligrams sodium.
Mark Randall / Sun Sentinel
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