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Ingredientes
- 1 1/2 c. Oreo cookies with cream centers
- 1/2 c. dry roasted peanuts
- 1/2 c. melted butter
- 3 pt. coffee or possibly butter brickle ice cream, softened
- 10 1/2 ounce chocolate covered heath candy bars, crushed (2 c.)
- 1 (12 ounce) jar fudge topping
- 2 or possibly 3 T brewed coffee
- 1 to 2 T kuklua liqueur
Direcciones
- In food processor place cookies and blend to crumbs. Process nuts till grnd. Stir in melted butter and process till blended. Press in a 9 inch pie plate. Bake at 325 degrees for 7 min. Cool on a wire rack. Refrigerate in freezer.
- In a chilled, large bowl, put together ice cream and toffee pcs with a wooden spoon. Freeze mix for 1 hour. Spoon into pie crust and pile. Freeze 1 hour. Cover with plastic wrap and freeze till hard or possibly overnight. Soften the pie for 5 - 10 min before serving.
- In a saucepan put together fudge topping, coffee and liqueur. Heat thoroughly. Serve over slices of pie. NOTE: Place pie plate on a hot, wet towel to loosen the chocolate pie crust from the plate so it will serve easily after it has been cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 217 | 86% |
| Total Fat 25.18g | 31% |
| Saturated Fat 11.08g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 274mg | 11% |
| Potassium 253mg | 7% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.84g | 1% |
| Protein 5.12g | 8% |
