Mississippi Mud Piedesserts, pies 1 1/2 cup sifted powdered sugar 1/3 cup butter 1/2 cup heavy cream 3 each envelopes nestle's chocolate 3 tablespoon corn syrup 1 dash salt 1 cup chopped pecans 1 each baked pie shell, 9 1 tablespoon vanilla 3 cup coffee flavored ice cream 1 each whipped cream as needed IN A SMALL SAUCEPAN, COMBINE SUGAR, BUTTER, CREAM, CHOCO-BAKE, CORN SYRUP AND SALT. COOK OVER LOW HEAT UNTIL SUGAR DISSOLVES, STIRRING CONSTANTLY. STIR IN VANILLA. COOL TO ROOM TEMPERATURE. SPREAD 1/2 CUP SAUCE ON THE BOTTOM OF BAKED PIE SHELL. SPRINKLE WITH 1/4 CUP NUTS. FREEZE FOR 10 MINUTES. SPREAD 1 CUP SOFTENED ICE CREAM OVER THE NUTS. FREEZE FOR 20 MINUTES. REPEAT SAUCE, NUT ICE CREAM LAYER PROCEDURE TWICE MORE. GARNISH WITH WHIPPED CREAM. DRIZZLE REMAINING SAUCE OVER THE TOP. FREEZE UNTIL FIRM. |
