This recipe for Hershey's Caramel & Fudge Ice Cream Pie, by Shannon Myers, is from The Moreland Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 gallon vanilla ice cream 16 oz Hershey's Hot Fudge 16 oz Hershey's Caramel Sundae Syrup chocolate crumb crust Redi Whip Topping
Place chocolate crumb crust in a 9X12 casserole dish, following crust instructions. Allow ice cream to soften for 5 minutes. Spread caramel syrup over crust in pan. Spread ice cream over sundae syrup. Cover with Hershey's Hot Fudge syrup. Refreeze for 30 min. and serve. Top with a generous amount of Redi-Whip
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