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Crust: 21 Oreos 1/2 cup unsalted, dry roasted peanuts 1/4 cup margarine, melted Filling: 8 (1.6-ounce) packages Reese cups, coarsely chopped 3 pints chocolate ice cream, softened 1 (8-ounce) jar fudge topping 1/4 cup strong brewed coffee 1 cup whipping cream 2 tablespoons sugar Crust: In blender or food processor, process cookies and peanuts to fine crumbs. Add margarine, and mix thoroughly. Press into 9-inch pie plate. Freeze 15 minutes. Filling: Stir Reese cups into ice cream. Spoon into crust. Freeze 6-24 hours before topping with chocolate. Melt fudge topping in small saucepan; add cold coffee. Spoon into heavy duty plastic bag and chill 3-5 minutes. Cut small opening in corner of bag and pipe topping in zig zag pattern across pie. Whip cream with 2 tablespoons sugar. Repeat zig zag pattern across pie. Freeze. Thaw slightly before serving. Yield: 8-10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |