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Ice Cream Razzle Dazzle Pie
Posted By elizabeth On May 9, 2010 @ 1:58 am In Blog | No Comments
Dairy or Pareve
2 store bought pie crusts, baked
4 tablespoons chocolate syrup
6 tablespoons peanut butter
20 black & white sandwich cookies, coarsely chopped (any sandwich cookie is fine)
¾ cup chopped nuts (optional)
Mehadrin ½ gallon vanilla ice cream dairy (or pareve)
8 pieces Viennese crunch or other toffee candy bar
3 cups rice crispies
Thaw ice cream
Combine rice crispies, and the cookies in a bowl. In a separate bowl, mix the chocolate syrup, nut crunch, and the peanut butter, until well mixed. Add the cookie mixer to the peanut butter mixture.
Add thawed Mehadrin vanilla ice cream and mix well.
Divide equally into 2 pie crusts.
Chop Viennese crunch and garnish on top.
Place into freezer until frozen.
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URL to article: http://www.gourmetkoshercooking.com/2010/05/ice-cream-razzle-dazzle-pie/
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