Ice Cream Sundae Pie

I love to make this pie it is out of this world!I try very hard not to have to use a oven to cook over summer and this does not have to be baked but it is hard to eat just one slice! The nice thing is if you need to make more then one, you will have enough ingredients to make 2-3 more at the least which is nice. Also if you are storing ice and other things in the fridge, another nice thing about pie is the fact you can use the cookie racks you use to cool your cookies off to stack them on in the freezer. One problem out of the way!



  • 1-9 inch chocolate pie crust for one pie.


  • 1 cup vanilla ice cream softened
  • 1/4 caramel or strawberry topping
  • 1 cup chocolate ice cream softened
  • 1/4 marshmallow creme
  • 1/4 cup fudge ice cream topping
  • 1/2 cup chopped pecan's (optional)
  • 1 cup whipped topping or more if you like whipped cream!
  • 6-8 Maraschino cherries (you can use more I always do. I love maraschino cherries) with stems and drained and dried.


Spread vanilla ice cream into pie crust. Pour caramel or strawberry topping evenly over vanilla ice cream.I like to put this in freezer for about 15 minutes so it is firm enough to put the chocolate ice cream on top. Spread chocolate ice cream evenly over caramel or berry topping. Drop marshmallow creme by teaspoonfuls over chocolate ice cream. Pour fudge topping over marshmallow creme. Sprinkle with pecans. Wrap tightly with foil; freeze pie at least 8 hours or overnight.


Let stand at room temperature about 10 minutes before serving. Serve with whipped topping and cherries. It makes 6-8 servings.

Enjoy! Enjoy. Enjoy!

Source: I found this recipe in Pillsbury cookbook years and years ago. Everyone really enjoys it!

By Darlene from Fairview, PA

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