February 20, 2009, Newsletter Issue #204: Mocha Ice Cream Pie
Tip of the Week
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.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
