Recipe - Peanut Brittle Ice Cream Pie Wchocolate

CRUST
1 pack (7oz) coconut
One half cup Pecans; chopped
2 tablespoon Allpurpose flour
One half Stick margarine; melted

FILLING
One half ga Vanilla ice cream
One half (up to)
Three fourths cup Crushed peanut brittle

FUDGE SAUCE
One half cup Cocoa
1 cup Granulated sugar
1 cup Light corn syrup
4 tablespoon Butter or margarine
4 tablespoon Light cream
1 ds Salt
Vanilla

CRUST: Mix flour with coconut and pecans; add melted margarine and stir.
Pat into 10inch pie plate. Bake for 1012 minutes until lightly browned at
350 degrees.

FILLING: Mix softened ice cream and peanut brittle. Place into cooled pie
shell. Freeze at least 6 hours.

FUDGE SAUCE: Mix first 5 ingredients in sauce pan. Bring to boil, boiling
for 3 minutes, stirring constantly. Remove from heat, add salt and vanilla.
Cool and drizzle over whipped cream, atop pie. All steps may be done the
day before presentation.

ARKANSAS TODAY, CH 11, KTHVTV,

08/28/1991, FROM DON AND NANCY

BINGHAM

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.