| 1 jar
Smuckers caramel topping 1 pkg sliced almonds, toasted 1/2 gal mocha almond ice cream, softened 1-1/2 cups cold half and half 1 pkg (4 serving size) jello vanilla instant pudding and pie filling |
1 tsp instant
coffee 3-1/2 cups (8 oz) whipped topping, thawed 2 Keebler Ready-Crust chocolate pie crusts Chocolate Sauce, if desired |
| Spread caramel topping in
bottom of pie crusts. Spoon softened ice cream into each of the pie crusts.
Place in freezer. Pour half and half into large bowl. Add pie filling mix and coffee. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping. Spoon on top of pie. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Drizzle with fudge sauce if desired. Store any leftover pie in freezer. Makes 12 servings.
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