Cashew-Fudge-Caramel Ice Cream Pie

Name: Cashew-Fudge-Caramel Ice Cream Pie
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 177 milliliters cashew halves and pieces; 237 milliliters chocolate fudge ice cream topping; 946 milliliters pints dulce de leche ice cream, softened; 30 vanilla wafer cookies

For $1.02 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 491 calories, 7g of protein, and 26g of fat. This recipe serves 8. It will be a hit at your Summer event. From preparation to the plate, this recipe takes about 5 hours and 30 minutes. Head to the store and pick up butter, cashew halves and pieces, vanilla wafer cookies, and a few other things to make it today.

Instructions

Heat oven to 350F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground.

Ingredients you will need

Vanilla Wafer Cookies

Cashews

Equipment you will use

Food Processor

Bowl

Oven

Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.

Ingredients you will need

Butter

Equipment you will use

Pie Form

Bake at 350F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.

Ingredients you will need

Crust

Equipment you will use

Oven

Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.

Ingredients you will need

Crust

Ice Cream

Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.

Ingredients you will need

Ice Cream

To serve, let pie stand at room temperature for 15 minutes.

Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.

Ingredients you will need

Ice Cream Topping

Cashew Halves

Equipment

Ingredients

Servings:

59milliliters

butter, melted 177milliliters

cashew halves and pieces 237milliliters

chocolate fudge ice cream topping 946milliliters

pints dulce de leche ice cream, softened 30

vanilla wafer cookies

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.