Cashew Fudge Caramel Ice Cream Pie

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Total Time
40mins
Prep
25 mins
Cook
15 mins

Very rich, not for the faint at heart.

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Ingredients

Nutrition

Directions

  1. Heat oven to 350*. In food processor bowl with metal blade, combine the vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of a 9 inch glass pie pan.
  2. Bake at 350* for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
  3. Spread 2 cups 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.
  4. Top pie with remaining 2 cups ice cream, spreading evenly. Freeze at least 4 hours or until firm.
  5. To serve, let pie stand at room temperatire for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.
  6. Note: Recipe called for dulce de leche ice cream but any caramel flavored ice cream can be used.