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Crust: 1 (8.5-ounce) package chocolate wafer cookies, finely crushed 1 stick butter, melted 1/4 cup finely chopped pecans 1 tablespoon coffee liqueur Filling: 1 quart coffee ice cream, softened 1 cup well-chilled whipping cream 2 tablespoons sugar 1 teaspoon instant express powder Chocolate coffee bean candies Crust: Preheat oven to 350 degrees. Mix crumbs, butter, pecans, and liqueur. Press into 9-inch pie pan. Bake until set, about 8 minutes. Cool and freeze for 1 hour. Filling: Spread ice cream evenly in crust. Freeze until firm. Beat cream to soft peaks. Add remaining ingredients except candies and continue beating until stiff. Spoon into pastry bag fitted with large star tip. Pipe decoratively over ice-cream. Garnish with candies. Freeze at least 8 hours. Yield: 6-8 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. |