No Melt Sundae Pie Recipes

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NO MELT SUNDAE PIE



No melt sundae pie image

this was passed down from my grandma Ann.

Provided by Heather Kelley

Categories     Chocolate

Time 6h15m

Number Of Ingredients 7

15 oreo chocolate sandwich cookies, crushed *about 11/2 cups crumbs*
3 Tbsp butter, melted
1 tub * 8ounces* cool whip whipping topping,thawed, divided
1 cup cold milk
1 Package * 4 serving size* Jello Vanilla instant pudding& pie filling
2 squares baker's semi sweet baking chocolate, melted
1/3 cup canned sweetened condensed milk

Steps:

  • 1. Mix crumbs and butter; press onto bottom and up side of 9 inch pie plate. Reserve 1/2 cup of the whipped topping. Refrigerate until ready to use.
  • 2. pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut though chocolate mixture several times with knife for marble effect.
  • 3. freeze 6 hours or until firm. Remove pie from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Top with the reserved whipped topping.

BUSTER SUNDAE PIE



Buster Sundae Pie image

Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings. From Pillsbury, in celebration of Pi Day. Cooking time is freezer time.

Provided by Pinay0618

Categories     Frozen Desserts

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 6

1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
4 cups vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge sauce
3/4 cup Spanish peanut (4 oz)
additional peanuts, if desired

Steps:

  • Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
  • Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
  • Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

Nutrition Facts : Calories 430.2, Fat 21.2, SaturatedFat 8, Cholesterol 29.4, Sodium 282.4, Carbohydrate 54.1, Fiber 3, Sugar 22, Protein 8.3

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