Prep 25 mins
Cook 4 hrs
I found this easy recipe in a book a long time ago, and put my own twist on it. The recipe calls for vanilla ice cream, but you can get creative with it. And I recommend that it's sliced into small pieces, it's very rich! Rich and delicious!
- 2 cups frozen unsweetened raspberries, thawed (reserve juice)
- 3 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1⁄4 teaspoon almond extract
- 2 cups whipped topping
- 1 1⁄2 tablespoons cocoa powder
- 1 chocolate cookie pie crust
- 6 cups vanilla ice cream
- Put berries (& liquid), sugar, and cornstarch in a medium saucepan and toss until cornstarch is completely dissolved.
- Bring to a boil over medium-high heat, and continue boiling for one minute to thicken, stirring constantly.
- Remove from heat -- stir in almond extract -- let cool completely.
- While berries are cooling, place whipped topping a medium bowl, sift cocoa over it, and gently fold in until well blended.
- Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream on top, being careful not to disturb raspberry mixture (I recommend you to let the ice cream sit out for a while to soften. It's easier to mound).
- Top mounded ice cream with chocolate whipped topping, spreading evenly.
- Cover loosely with aluminum foil (but use toothpicks on top and sides first to prevent wrap from sticking).
- Freeze until firm - at least four hours, but longer if you want. (Cook time noted is actually freeze time!).
- To serve: Slice pie. Dust cocoa powder over each piece and drizzle with any remaining raspberry sauce.
- Store leftover sauce in fridge and pie in freezer.