Recipe
Dessert
Fudge Sundae Pie
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. plus 3 tbsp Karo corn syrup, divided | ||
| 2 tbsp. packed brown sugar | ||
| 3 tbsp. margarine | ||
| 2 ½ c. Rice Krispies cereal | ||
| ¼ c. peanut butter | ||
| ¼ c. chocolate syrup | ||
| 1 qt. ice cream |
Directions
- Combine 1/4 cup Karo syrup, brown sugar and margarine in medium saucepan over low heat. Stir until mixture begins to boil. Remove from heat.
- Quickly stir in cereal. Using buttered hands, press evenly and firmly into buttered pie pan to form crust.
- Stir together peanut butter, chocolate syrup and remaining 3 tablespoons corn syrup. Spread half over crust. Freeze.
- Slightly soften ice cream. Spoon into pie crust; spread evenly. Freeze until firm.
- Warm remaining chocolate/peanut butter mixture and drizzle on top of ice cream. Let stand 10 minutes at room temperature before cutting.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 45mg
- Sodium: 250mg
- Total Carbohydrates: 50g
- Protein: 5g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 8%