No bake
Start-finish/total time: 1 hr.
Difficulty - Medium
*Note requires two separate recipes, on Epicurious, link embedded
Ingredients
-1 recipe Pretzel Crunch
-25 g. butter, melted (2 T.)
-1 recipe Pretzel Ice Cream
Directions
1. Using your hands (or a food processor if you prefer), crumble the pretzel crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)
2. Toss the melted butter into the crumbled pretzel crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks
3. Use a spatula to spread the ice cream into the pie shell. Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer
Recipe from epicurious; http://www.epicurious.com/recipes/food/views/Pretzel-Ice-Cream-Pie-368449
Mmmm, yum!
ReplyDelete~ mom