FUDGE SUNDAE PIE
My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good...but it's healthier. -Margaret Hanson-Maddox, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.
Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 253mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
ICE CREAM SUNDAE PIE
Ice Cream Sundae Pie is a fun treat with a graham cracker crust, ice cream filling, and your favorite sundae toppings like fudge, whipped cream, and peanuts.
Provided by Sabrina Snyder
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Stir together graham cracker crumbs, sugar, and butter until well mixed.
- Add crust mixture to a pie plate and press down evenly.
- Add chocolate chips and peanut butter to a microwave-safe bowl and microwave on 50% for 1 minute.
- Stir well until smooth.
- Spread over the crust gently.
- Top with vanilla ice cream.
- Serve with chocolate fudge sauce, whipped cream, and peanuts.
Nutrition Facts : Calories 406 kcal, Carbohydrate 43 g, Protein 7 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 49 mg, Sodium 210 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE COVERED CHERRY PIE FUDGE
Steps:
- 1. Line bottom of an 8x8"inch pan with foil, spray with non-stick spray, set aside.
- 2. In a medium bowl mix the starter frosting and flavor packet, mixing well. set aside.
- 3. Chop cherries into small pieces, leaving some halves for the tops of fudge. In a food processor blend cookies, with butter and sugar on pulse setting until crumbly and pasty. Pour into pan and press firmly.
- 4. Melt white chocolate chips in a double-boiler or in microwave, stirring every 15-20 seconds. stop when almost melted and just continue stirring until all is melted.
- 5. Mix white mix, with other frosting mix, and cherries quickly, pour over the crumb crust. Cover and refrigerate at least 30 min. Take out of pan.. should be a solid block. move to cutting board to cut into pieces. Top each piece with a cherry half, and then melt the remaining 1/4 cup chips with 1 tablespoon of shortening to drizzle over the tops... Enjoy!!!
CHOCOLATE CHERRY FUDGE
This chocolate cherry fudge is unique from others, and festive for the holidays. It's a recipe my husband really enjoys. I've made it for our Homemaker group's Christmas party. -June Lindquist, Hammond, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-5 dozen.
Number Of Ingredients 5
Steps:
- In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 10mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC HOT FUDGE SUNDAE
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
- For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams
NO-CHURN CHERRY PIE SUNDAES
All the flavors of classic cherry pie à la mode, reimagined in a sundae. Make the components, including a fabulous no-churn vanilla ice cream, ahead for a perfect summer dessert on demand, or spoon the warm cherry sauce over the ice cream to emulate a fresh-from-the-oven slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the ice cream: In the bowl of an electric mixer fitted with the whip attachment, whip the cream, vanilla and almond extract on medium-high speed until it holds soft peaks.
- With the mixer running, add the condensed milk in a slow, steady stream until it's fully incorporated. Continue to whip until the mixture holds medium peaks. Add the salt and mix to combine. Spread the mixture evenly into an 8-inch-square pan. Cover the pan and freeze until firm, at least 4 hours.
- For the pie crust streusel: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss the sugar and cinnamon together in a medium bowl to combine. Roll the pie dough out until it is 1/4-inch thick (if it's pre-rolled, simply roll it a few times to flatten). Use a knife or bench scraper to cut the dough into 1-inch wide strips horizontally, then cut down in 1-inch wide strips vertically to create a bunch of small squares.
- Transfer the dough squares to the bowl with the cinnamon sugar, then drizzle with the cream. Toss the mixture until evenly combined. Transfer in a single layer to the prepared baking sheet and bake until golden and crisp, 10 to 12 minutes. Cool completely.
- For the cherry sauce: Stir the cherries and lemon juice together in a medium saucepan. Sprinkle 1/4 cup of the sugar over the cherries and cook over medium heat, stirring frequently, until the mixture becomes saucy and the cherries start to soften, 4 to 5 minutes.
- In a small bowl, whisk the remaining 1/4 cup sugar and cornstarch together to combine. Sprinkle this mixture over the fruit, then whisk immediately to combine. Continue to cook until the mixture bubbles and thickens slightly, 3 to 5 minutes. Let the mixture cool for a few minutes, stirring frequently. Serve warm, or cool completely.
- To assemble the sundaes, spoon some sauce into bowls and swirl it around a bit. Scoop ice cream into the bowls, then spoon more sauce on top. Sprinkle each with a generous amount of pie crust crumbles, and top with whipped cream if using and garnish each with a cherry if using.
CHERRY FUDGE SUNDAE PIE
This is an AWESOME summer treat or for anytime you get the craving! If you're like me, you crave it all the time! LOL * Microwave oven times may vary. *
Provided by Wendy W88
Categories Pie
Time 12m
Yield 1 pie
Number Of Ingredients 4
Steps:
- In a small bowl, heat fudge topping in microwave, on high, 15-25 seconds; stir and set aside.
- Heat quart of ice cream, uncovered, on medium power 30-50 seconds until ice cream is soft enough to spoon into pie crust.
- Fill crust with ice cream, reserving any remaining for another use.
- Spoon cherry filling over ice cream, and top with fudge topping.
- Freeze about 3 hours, or until firm.
- Serve.
Nutrition Facts : Calories 3411.4, Fat 129.6, SaturatedFat 56.2, Cholesterol 256.5, Sodium 2292.9, Carbohydrate 535.1, Fiber 15, Sugar 253.5, Protein 38.2
FUDGE SUNDAE PIE
Make and share this Fudge Sundae Pie recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In heavy pan, cook milk, chocolate chips and salt on low heat until chocolate melts.
- Remove from heat and add marshmallows; stir until smooth.
- Cool.
- Arrange vanilla wafers in bottom and up sides of 9 inch pie plate.
- Spread half the ice cream over wafers.
- Spread half the chocolate mixture over ice cream.
- Repeat layers.
- Sprinkle with nuts.
- Freeze until firm.
BOUNTIFUL HOT FUDGE SUNDAE PIE
I've made this pie several times over the past twenty years and everyone always raves about it. It's especially good in the hot summer months after a BBQ or cookout. It's originally from an August 1981 issue of Bon Appetit magazine in a feature entitled "Cool Desserts". I've used both the Oreo crumbs in the box or the sleeve of chocolate wafer cookies by Nabisco and crush them in my processor
Provided by Leslie in Texas
Categories Pie
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For Crust.
- Combine crumbs,nuts and sugar in small bowl and mix well.
- Pour melted butter over mixture and toss lightly until well blended.
- Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
- Cover with plastic wrap and chill 30 minutes.
- For Sauce.
- Combine sugar,cocoa,and instant coffee in medium saucepan.
- Add 1/2 cup whipping cream and blend to smooth paste.
- Add remaining cream, blending well.
- Cook over medium heat, stirring constantly, until sugar is completely disolved.
- Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
- (Can be prepared ahead, covered and refrigerated. Reheat before using.).
- For Filling.
- Spread half of softened vanilla ice cream evenly over crust and freeze.
- Drizzle half of hot fudge over top (fudge will solidify).
- Spread remaining vanilla ice cream over fudge;return to freezer to firm.
- Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
- (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
- Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.
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