Kahlua Ice Cream Pie 1 (8 1/2 ounce)
package chocolate wafers, finely crushed (about 40 wafers)
3 tablespoons granulated sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/4 cup dark rum
1 quart coffee ice cream, softened
1 cup heavy cream
2 tablespoons granulated sugar
1 to 2 tablespoons Kahl�a
Chocolate Scrolls
In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch
round cake pan and chill.
In a large bowl, beat cream cheese with rum until light and fluffy. Fold in ice
cream. Pour into crust and freeze at least 4 hours.
In a chilled bowl, whip cream, sugar and Kahl�a until stiff peaks form. Swirl
onto top of pie. Garnish with Chocolate Scrolls. Freeze at least two hours.
Let stand at room temperature about 5 minutes before serving.
Chocolate Scrolls
Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler,
peel scrolls from chocolate onto a plate. Refrigerate until firm. |