Candy Crust Ice Cream Pie
- 2/3 cup semi-sweet chocolate chips
- 1/4 cup butter
- 1/4 cup milk
- 2 cups flaked coconut
- 1 qt. cherry-vanilla ice cream
Combine first 3 ingredients in small saucepan. Cook over low heat until chocolate melts, stirring to blend. Fold in coconut. Spread on bottom and side of greased 9 inch pie plate. Spread on bottom and side of greased 9 inch pie plate. Chill until firm. Fill shell with ice cream. Freeze until serving time. Thaw in refrigerator for 20 minutes before slicing. Garnish with sweetened whipped cream.
By Robin from Washington, IA
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