Frozen Coconut-Brittle Ice Cream Pie

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

1/2 cup peanut brittle, crushed
1 cup shredded coconut
2 tbsp. butter or margarine, melted
1 quart vanilla ice cream, slightly softened
1/2 cup chocolate fudge ice cream topping
2 tbsp. shredded coconut
2 tbsp. peanut brittle, crushed

INSTRUCTIONS

Preheat oven to 325°F. Place peanut brittle between wax paper and crush with a rolling pin. Combine 1 cup coconut with 1/2 cup crushed peanut brittle and melted butter. Press into 9-inch pie plate. Bake in 325°F oven for 15 minutes or until lightly browned. Cool. Spoon ice cream evenly into pie crust. Spread fudge topping over ice cream and sprinkle with 2 tbsp. coconut and 2 tbsp. crushed peanut brittle. Freeze.

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Tagged: desserts, icecreampie, pies add tags

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