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Muffin Tin Ice Cream Pies


"These are a great make-ahead desserts for a birthday party!"
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4 h 30 m servings 323 cals
Original recipe yields 12 servings (12 pies)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix graham cracker crumbs, confectioners' sugar, butter, and cocoa powder together in a bowl; divide between 12 muffin cups and press into the bottoms to form an even crust in each.
  3. Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely.
  4. Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely.
  5. Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours.
  6. When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.

Nutrition Facts

Per Serving: 323 calories; 19.1 g fat; 36.6 g carbohydrates; 4.2 g protein; 52 mg cholesterol; 163 mg sodium. Full nutrition

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Read all reviews 1
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Good idea, looks cute, but graham crust becomes too hard making it difficult to cut even with a sharp knife (and I pressed mixture down gently into muffin tin). Kids had to eat ice cream first...