Serves: 8
Total Calories: 512
1. Spread ice cream in crust. Freeze at least 3 hours or until firm.
2. Let pie stand at room temperature for 15 minutes before cutting. Spoon hot fudge topping and nuts over pieces of pie. Top each piece with dollop of whipped topping and maraschino cherry. Store pie in freezer.
This Ice Cream Sundae Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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