July 11, 2003, Newsletter Issue #134: Let`s Chill!
Tip of the Week
Mocha Ice Cream Pie
2 cups coffee or vanilla ice cream, softened
1 prepared (9-inch) chocolate cookie crumb pie crust
1 jar (12 ounces) caramel ice cream topping, divided
2 cups chocolate ice cream, softened
2 cups thawed cool whip
1 Heath Bar
Spread coffee ice cream in bottom of pie crust. Freeze 10-20 minutes or until semi-firm. Spread half of caramel topping over coffee ice cream. Spread chocolate ice cream over caramel. Freeze 10-20 minutes or until semi-firm. Spread remaining caramel topping over chocolate ice cream. Spoon whipped topping into pastry bag fitted with star decorating tip. Pipe cool whip in a decorative pattern on top of pie, or just spread the topping over the pie. Sprinkle crushed Heath bar over topping.
Freeze pie until firm, 6 hours or overnight. Remove from freezer. Allow pie to stand at room temperature 15 minutes before serving.
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