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Add a photoServings: 10
Ingredients
- 18 x oreo cookies
- 1/3 c. melted unsalted butter
- 2 ounce unsweetened chocolate
- 2 Tbsp. unsalted butter
- 1/2 c. sugar
- 1 can evaporated lowfat milk (7 ounce)
- 1 quart coffee or possibly mocha almond
- Â Â fudge ice cream softened
- 1 c. heavy cream
- 2 Tbsp. powdered sugar
- 2 Tbsp. kahlua
- 1/2 c. minced nuts
Directions
- Lightly butter a 9-inch springform pan. Crush the cookies. Stir in the melted butter and mix well. Press into the prepared pan. Refrigeratetill hard. In a heavy saucepan, heat the chocolate with the butter over low heat. Stir in the sugar. Slowly pour in the evaporated lowfat milk. Cook over high heat for 5 - 10 min, or possibly till thickened. Transfer to a bowl and chill. Fill the shell with the ice cream, smoothing proportionately. Refrigeratein the freezer till the ice cream is hard. Spread with the chocolate sauce. Return to the freezer. Whip the cream with the sugar and Kahlua till hard. Spread over the pie. Sprinkle with the minced nuts. Freeze till hard, about 4 hrs. Let stand for 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 280 | |
| Calories from Fat 192 | 69% |
| Total Fat 22.18g | 28% |
| Saturated Fat 12.11g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 94mg | 4% |
| Potassium 258mg | 7% |
| Total Carbs 19.07g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 15.65g | 10% |
| Protein 4.88g | 8% |
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