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Snickers Pie with Fudge Sauce


Graham cracker pie shell
about 1/2 gallon good quality french vanilla ice cream, softened
5 full size snickers bars, chopped into small bite size pieces
good quality fudge sauce from a jar

In a large bowl mix the soft ice cream and the snickers bars together. Pour into the graham cracker pie shell. Cover with plastic wrap and freeze at least 4 hours. Let stand at room temperature for about 15 minutes before serving. I like to serve it with hot fudge sauce and a little whipped cream and maybe a sprinkle of chopped honey peanuts.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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