Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


21 Oreos
1/2 cup unsalted, dry roasted peanuts
1/4 cup margarine, melted

8 (1.6-ounce) packages Reese cups, coarsely
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:!

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.