Ingredients
16
16 servings
- •30 cookies chocolate sandwich cookie
- •7 eggs, separated
- •1 ½ cups sugar
- •7 oz baking chocolate
- •½ cup margarine
- •2 teaspoons vanilla sugar
- •8 oz Kineret Whipped Topping
- •2 tablespoons instant vanilla pudding mix
- •1 tablespoon coffee, diluted in a drop of boiling water
Instructions
- For the Crust:
- Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
- Bake at 350’F for 10 minutes and set aside to cool.
- For the Ice Cream:
- Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
- Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
- Fold chocolate mixture into the snow and pour over the crust. Freeze.
- For the Topping:
- Whip up the dessert topping until soft peaks form.
- Slowly add coffee and instant vanilla pudding until stiff.
- Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
- Garnish with additional cookies and crumbs.
- Serve.
Nutritional Facts
Per 16 servings
- Calories: 242
- Carbohydrate: 21g
- Fat: 16g
- Fiber: 0g
- Protein: 4g
- Sugar: 18g
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