Chocolate Crust (chocolate pie shells can also be purchased in baking aisle) 1 1/2 cups finely ground chocolate wafers 2 Tablespoons sugar4 Tablespoons melted butterCake Filling1 quart vanilla ice cream15 broken up Ghirardelli Bourbon Caramel SquaresGhirardelli Caramel Sauce (to drizzle)
- Combine Chocolate Crust ingredients in food processor, press into tart pan and bake at 350 for about 10 minutes
- Soften 1 qt of vanilla ice cream until it was soft enough to stir, then mix in about 15 broken up bourbon caramel squares.Â
- Add to chocolate crust and re-freeze.
Once the pie isÂ frozen, drizzle Caramel Sauce on top.
In this recipe: