Sues Fudge Sundae Pie Recipes

Steps:

• In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.

Steps:

• For Crust.
• Combine crumbs,nuts and sugar in small bowl and mix well.
• Pour melted butter over mixture and toss lightly until well blended.
• Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
• Cover with plastic wrap and chill 30 minutes.
• For Sauce.
• Combine sugar,cocoa,and instant coffee in medium saucepan.
• Add 1/2 cup whipping cream and blend to smooth paste.
• Add remaining cream, blending well.
• Cook over medium heat, stirring constantly, until sugar is completely disolved.
• Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
• (Can be prepared ahead, covered and refrigerated. Reheat before using.).
• For Filling.
• Spread half of softened vanilla ice cream evenly over crust and freeze.
• Drizzle half of hot fudge over top (fudge will solidify).
• Spread remaining vanilla ice cream over fudge;return to freezer to firm.
• Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
• (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
• Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.

Steps:

• Bring the butter, 1/4 cup corn syrup, and brown sugar to a boil.
• Remove from heat; add 2 1/2 cups Rice Krispies and mix well.
• Press into a 9 inch pie plate.
• Freeze until set.
• Mix the peanut butter, hot fudge topping, and 3 Tbsp white corn syrup together.
• Spread half of this mixture over the Rice Krispies crust. Freeze until set.
• Fill shell with vanilla ice cream and drizzle the remaining sauce over the top.
• Freeze until serving.
• Set out 10 minutes before serving and use a hot knife to cut.

Steps:

• In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.

Steps:

• In heavy pan, cook milk, chocolate chips and salt on low heat until chocolate melts.
• Remove from heat and add marshmallows; stir until smooth.
• Cool.
• Arrange vanilla wafers in bottom and up sides of 9 inch pie plate.
• Spread half the ice cream over wafers.
• Spread half the chocolate mixture over ice cream.
• Repeat layers.
• Sprinkle with nuts.
• Freeze until firm.