Tuesday, December 8, 2015

Chocolate-Toffee Ice Cream Pie



1-1/2 cups a light caramel ice cream, softened
1-1/2 cups low-fat chocolate chunk ice cream
1 chocolate gram cracker crust
5 miniature chocolate toffee bars chopped
2-1/2 cup frozen fat-free whipped topping, thawed
3 tablespoons fat-free chocolate syrup

  1. Spoon caramel ice cream evenly into the pie crust.
  2. Sprinkle with 1/2 of the crushed toffee bars.
  3. Spoon the chocolate chunk ice cream over the toffee bar layer.
  4. Freeze for 10 minutes.
  5. Drizzle with chocolate syrup and sprinkle the remaining toffee bars on the top.
  6. Freeze overnight or for at least 8 hours.

Yields 8 servings

Calories 273, Fat 9.6g, Carb 42.4mg, Fiber 1.1g,


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