1 1/2 lb Cream-filled chocolate
1/4 c (1/2 stick) butter; melted
6 c Mocha almond fudge ice
-cream; (about), softened
2 cn (12 ounces each) fudge icing
-(warmed slightly for easy
Notes: Hyatt Regency, Milwaukee, WI. Milwaukee Journal Sentinel.
To make crust: Process cookies in blender or food processor until no white
from cream filling shows. Transfer to bowl. Add butter; mix well. Press
cookie mixture into 10-by-4-inch springform pan. Spread mixture evenly onto
bottom and up sides of pan. Bake at 400 degrees 8 minutes. Let crust cool
To assemble pie: Fill one-quarter of pan with softened ice cream, smoothing
it with spatula. Freeze until firm.
Add thin layer of softened fudge icing and freeze until firm. Repeat
layering/freezing process three more times, ending with fudge layer. Freeze
6 hours or overnight. Makes
12 large servings.
Frank Majowicz, executive chef, submitted the recipe.