Rocky Road Freezer Pie Recipes

ROCKY ROAD FREEZER PIE

Steps:

• In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

JELL-O ROCKY ROAD ICE CREAM SHOP PIE

Steps:

• Mix baking crumbs and butter in a 9-inch pie plate until well blended; press firmly onto bottom and up sides of pie plate.
• Pour milk into large bowl. Add dry pudding mix; beat with wire whisk 2 minutes or until well blended. Let stand 3-5 minutes or until slightly thickened. Gently stir in whipped topping, chocolate chips, marshmallows, and nuts. Spoon into crust.
• Freeze pie 6 hours or overnight until firm. Remove from freezer; let staand at room temperature about 10 minutes to soften before serving. Store leftover pie in freezer.

ROCKY ROAD PIE

Steps:

• Mix graham cracker crumbs, brown sugar and oatmeal.
• Pour over melted butter and mix well.
• Pat into a 9" pie pan.
• Mix milk with pudding mix until blended.
• Add marshmallows and 1/2 of whipped topping.
• Carefully, put remainder of topping in bottom of pie shell.
• Pour pudding mixture over top.
• Sprinkle with walnuts.
• Refrigerate for at least 2 hours.

ROCKY ROAD ICE CREAM PIE

Steps:

• Preheat the oven to 400 degrees F. Set a baking sheet in the center of the oven. Spray the bottom of a standard 9-inch pie pan with cooking spray.
• For the cookie base: Combine the butter, brown sugar, coffee if using, vanilla, salt, baking powder and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until combined then raise to medium speed and beat until fluffy, 2 to 3 minutes. Scrape the bowl and paddle clean and add the egg. Mix on low speed until combined then raise to medium speed for a few seconds. The mixture may look broken but that's okay. Add the flour and cocoa and mix on low speed until combined. Scrape the bowl as needed. Add the chocolate chips and nuts and mix on low speed until evenly distributed.
• Transfer the dough to the prepared pan. Moisten your fingers to press the dough evenly into the pan and up the sides. Smooth out the dough with a spoon if needed.
• Set the pie pan on the preheated baking sheet and bake until puffed and the outer 1-inch edge of the crust feels set, 14 to 15 minutes. Cool on a wire rack until barely warm. It's okay if the center of the cookie sinks as it cools.
• For the butterscotch sauce: Melt the butter in a small saucepan over medium heat and cook until foamy and sizzling. Stir in the sugar, cream, salt and 1 teaspoon water, stirring until the sugar is dissolved. Bring to a boil and boil without stirring for 2 minutes. Remove from the heat and stir in the vanilla. If it looks like the butter has separated from the sauce, add a few drops of hot water and stir until smooth. Pour into a heatproof measuring cup and let cool while assembling the pie.
• To assemble: Remove the cookie base from the pan if desired. Fill the center of the cookie crust
• with scoops of ice cream. Sprinkle with the marshmallows, almonds and chocolate chips and slice. Drizzle butterscotch sauce over each slice and serve (see Cook's Note). Cover any leftovers with plastic wrap and freeze for up to 1 week.