Ice cream sundae pie: A retro shortcut recipe from the ’80s
Make an ice cream sundae even better — make it a pie!
It’s easy with a Ready-Crust Pie Crust, Smucker’s Chocolate Fudge Topping and Diamond Walnuts. Here’s how to make this frozen treat!
1 Keebler Chocolate-Flavored Ready-Crust Pie Crust
2 pints (1 quart) ice cream
1 12-oz. jar Smucker’s Chocolate Fudge Topping
1/4 cup Diamond Walnuts
Whipped cream or topping
Allow ice cream to soften or stir with a spoon until pliable. Spoon into crust. Cover and freeze until firm, about 3 hours.
Serve pie wedges with Smucker’s topping, Diamond walnuts, whipped cream or topping and cherries.
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