Neapolitan Ice Cream Pie
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  • 2 cups chocolate wafers ( crumbs)
  • 11/3 cup butter or margarine, melted
  • 11 1/2 quarts Neapolitan ice cream, softened
  • 1 Fresh strawberries, sliced, if desired
  • 12 tablespoons chopped pecans1 In a food processor or blender crush the cookies. In medium bowl, mix wafer crumbs and melted butter. Reserve 1 tablespoon crumb mixture for topping. Press remaining crumb mixture lightly in bottom and up side of ungreased 9-inch pie pan.
  • 12 Spoon softened ice cream into crust-lined pan, spreading evenly. Freeze at least 2 hours until firm.
  • 13 Just before serving, sprinkle top of pie with pecans and reserved crumb mixture. Let stand at room temperature 10 minutes before cutting into wedges.



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