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This ice cream
pie has a warm sauce drizzled on top...
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1¼
cups |
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chocolate wafer crumbs |
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¼
cup |
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melted butter |
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12
snack |
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size
Heath Bars, refrigerated |
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½
gallon |
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vanilla ice cream, softened |
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1
stick |
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butter |
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12
oz |
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package milk chocolate chips |
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2
cups |
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powdered sugar |
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1
can of |
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evaporated milk |
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2
tsp |
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vanilla extract |
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1 |
Mix crumbs
and melted butter and press into 13x8" pan.
Refrigerate until firm. |
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2 |
Place cold
Heath Bars in a freezer ziploc and crush with a
meat tenderizer. |
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3 |
In large
bowl mix ice cream with Heath Bars. Spread over
crust and freeze overnight. Cut into squares
when ready to serve. |
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4 |
To prepare
sauce: Melt butter and chocolate chips. Add
powdered sugar and evaporated milk. Cook about 8
minutes, or until thickened. Add vanilla. |
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5 |
Serve sauce
warm over the frozen dessert. |
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Servings: 8 |
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