4ouncesunsweetened or bittersweet-dark chocolategood quality
1cupgranulated sugar
2six-ounce cans evaporated milk
1/4teaspoonsalt
Ice Cream
1quartMocha Almond Fudge Ice creamcan substitute your favorite frozen yogurt or ice cream
Whipped Cream Topping
1cupheavy whipping cream
1tablespoonKahlua
1/2cuptoasted pecanscoarsely chopped (optional)
Cocoa powder for dusting on top of whipped cream
Instructions
Crust
Combine melted butter and Oreos and mix well. Pat into a very well-greased 9” pie dish. Freeze for about 30 minutes.
Ice Cream
Spoon 4 cups of your favorite ice cream or frozen yogurt, slightly softened, into shell. (Coffee is the traditional flavor, but any flavor will do.) Freeze until ice cream is hardened.
Fudge Filling
Place all fudge sauce ingredients into a heavy saucepan and cook until thick like fudge, stirring constantly approximately 15 minutes. Remove from stove and cool to room temperature. The filling will continue to thicken as it cools. Spread cooled fudge sauce over frozen ice cream. Freeze again until hard.
Whipped Cream Topping
Whip 1 cup heavy cream until stiff. Add 1 tablespoon Kahlua.
Spread over frozen fudge sauce and top with 1/2 cup finely chopped toasted pecans or walnuts, (optional) and dust with cocoa powder. Freeze until time to serve.
Notes
*For you coconut lovers, simple replace the Oreo cookies with Mother’s Coconut Macaroons and use coconut ice cream.