Recipe - Carmel Crunch Pie With Hot Fudge Topping

One half cup Chopped Almond Roca or Heath
Bar; (3 ounces)
One half cup Toasted almonds; chopped
1 qt Vanilla ice cream; slightly
softened
One half cup Coffee liqueur
2 tablespoon Amaretto; (optional)
1 Chocolate water pie crust;
purchased or homemade
1 cup Caramel ice cream topping
1 Jar hot fudge topping

Combine Almond Roca and almonds; set aside. In a large bowl, working
quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream
mixture into prepared crust. Pour caramel topping over ice cream, sprinkle
with half the toffee/nut mixture. Top with remaining ice cream; smooth.
Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with
remaining toffee/nut mixture. Slice into serving pieces, serve immediately.
Makes 8 servings. Recipe from Kamora Imprted Coffee Liqueur eGG Foodday MC
formatting by bobbi744@sojourn.com

Recipe by: Kamora Imprted Coffee Liqueur

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 17, 1998