It's really not fair what I've done to you guys this week. The White Texas Sheet Cake was "bad" enough, but this...this is just plain evil. But evil never tasted so good. My mother, health conscious as she was, only made this pie on special occasions when she knew that at least 10 people would be around to consume it. She never made it to keep around the house and eat. And for good reason...
As someone who believes in healthy living, I have to recommend that this be shared. But as someone who also believes in indulging in the good food of life, I have to tell you that a couple
huge large reasonable pieces of this pie will not kill you. Quite the opposite actually, you'll really be living!
This pie has 3 simple ingredients, vanilla ice cream, hot fudge sauce, and you guessed it- rice krispy treat crust! I make my hot fudge from scratch, and though I would love to share it with you, I would be breaking a vow I took long ago to keep it in the family. This recipe from Smitten Kitchen looks really good as a substitute or you could buy a jar of your favorite hot fudge from the store. Try this!
"Oh, I Really Shouldn't" Ice Cream Pie
1 stick margarine
8 cups Rice Krispies
1 bag mini marshmallows
1-2 jars hot fudge sauce (depending on size)
1/2 gallon of your favorite vanilla ice cream
In a large pot melt the butter over med-high heat. Add marshmallows and stir until melted. Add rice krispies and stir until mixed. Butter a 13x9 pan and add 3/4 of the rice krispy treats into the pan and push them into the pan and up the sides to make a crust. Place in freezer and let cool for 30 minutes. Eat extra krispy treats while you wait.
Heat up 1 cup of the fudge sauce. Spread on the crust evenly (to seal the crust from the wet ice cream) and freeze for another 30 minutes.
Scoop the entire 1/2 gallon of ice cream into the pan and spread evenly. Heat up remaining fudge sauce, place in bag, cut corner, and drizzle over pie.