Chocolate Ice Crispy Pie Sundae
Crunchy rice cereal and HERSHEY’S Syrup form the crust for this HERSHEY’S Ice Cream Pie recipe. Also, try the coconut variation for some added tropical flavor.
Ingredients
- 1/2 cup HERSHEY'S Syrup
- HERSHEY'S Syrup Additional
- 4 cups ice cream (1 qt.) (any flavor)
- 2 cups crisp rice cereal
- 1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Directions
- 1. Butter 9-inch pie plate.
- 2. Place syrup and chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Remove 1/4 cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.
- 3. Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread one-half of ice cream into crust; spoon chocolate sauce over layer. Top with scoops of remaining ice cream. Cover; return to freezer until serving time. Drizzle with additional chocolate syrup just before serving. Makes 8 servings.
- VARIATION: COCONUT-CEREAL CRUST: Decrease cereal to 1-3/4 cups; add 1/2 cup MOUNDS Sweetened Coconut Flakes.
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