Ice Cream Pie with Nuts (08.27.14)

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  • 2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon, optional
  • Pinch of salt
  • 9 tablespoons unsalted butter, melted
  • 6 Fat Boy Ice Cream Sandwiches, any flavor
  • 2 cups whipped topping
  • 1/4 cup chocolate syrup
  • 1/4 cup walnuts, chopped
  • 6 cherries

Finely crush graham crackers by putting them in a food processor or place them in a ziploc bag and roll with a rolling pin. Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.

Press mixture into the bottom and up the sides of an 11 x 7 baking dish. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.

To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.

To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.

Pull or cut one of the ice cream sandwich pieces off each one. Chop three of them and set aside. Place the ice cream side down onto the bottom of the dish onto the pie crust. Spread the whipped topping across the top. Drizzle chocolate syrup and walnuts over the top. Sprinkle half of the chopped sandwich pieces on top. Serve immediately.

(Note: Save remaining 3 ice cream sandwich tops for a snack.)

Sponsor: UT’s Own Fat Boy Ice Cream