Serves: 8
Total Calories: 457
1. Spread ice cream in crust. Freeze at least 3 hours or until firm.
2. Meanwhile, in small saucepan melt margarine or butter. Add nuts. Cook and stir over medium heat about 4 minutes or until nuts are toasted. Remove from heat. Stir in chocolate morsels until melted. Stir in vanilla.
3. Let pie stand at room temperature for 15 minutes before cutting. Spoon warm chocolate mixture over pieces of pie. Store pie in freezer and chocolate mixture in refrigerator.
This Ice Cream Pie With Chocolate Nut Topping recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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