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Ice Cream Pie with Brownie Crust

6/14/2011

French Meadow Bakery logo

A French Meadow Bakery recipe by NFCA

 

 

Ingredients:

  • 4 French Meadow Bakery Gluten-Free Fudge Brownies
  • 6 tbsp butter, melted
  • 1 carton ice cream (choose your favorite gluten-free flavor), slightly thawed
  • 8 oz. tub of Cool Whip (Regular, Lite or Fat-Free)
  • 1/2 cup of gluten-free semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Crumble brownies into food processor. Add melted butter and pulse to combine.
  3. Press brownie mixture into 9 inch pie pan and up edges.
  4. Place in oven and bake for 10 minutes, until crust is dry and set.
  5. Remove pan from oven and let cool.
  6. When crust is cool, spoon ice cream into crust (the ice cream should be soft, but not melted). Smooth ice cream to the edges.
  7. Spread Cool Whip on top of ice cream, covering all the way to the edge.
  8. Cover and place pie in freezer for 2-3 hours, or until ice cream is firm.
  9. When ready to serve, remove pie from freezer and sprinkle with chocolate chips.
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