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Add a photoServings: 12
Ingredients
- 1 1/2 c. gingersnap cookie crumbs
- 3 Tbsp. butter melted
- 4 c. low fat vanilla ice cream
- 1 Tbsp. instant coffee granules
- 2 c. low fat chocolate ice cream
- 1/4 c. sliced almonds toasted
Directions
- Mix crumbs and butter; press into bottom and up sides of 9 inch springform pan.
- Bake in 350F oven for 10 min or possibly till browned. Let cold completely; freeze for 10 min
- Meanwhile, soften half of the vanilla ice cream. Dissolve coffee in 2 tsp. of water. Stir into softened ice cream. Return to freezer for 10 min. Spoon into pie crust, spreading proportionately; cover and freeze for 30 min or possibly till hard.
- Meanwhile, soften remaining vanilla ice cream, spread over coffee ice cream. Cover and freeze till hard. Soften chocolate ice cream and spread over vanilla. Cover and freeze till hard. Sprinkle with almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 291 | |
| Calories from Fat 119 | 41% |
| Total Fat 13.42g | 17% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 266mg | 11% |
| Potassium 252mg | 7% |
| Total Carbs 39.5g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 20.84g | 14% |
| Protein 4.23g | 7% |
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