Posted on July 9, 2014 at 7:26 AM
1 purchased 9-inch graham cracker crust
1 quart Blue Bell Magic Cookie Bar Ice Cream (approximate), slightly softened
1 Canned whipped cream or frozen whipped topping (thawed)
1/4 cup chopped roasted pecans
1 1/2 Tbsp toasted coconut
Caramel or chocolate dessert topping (optional)
Place pie crust in freezer and freeze for 30 minutes. Remove pie shell from freezer and unwrap. Fill with ice cream. Smooth the top of the ice cream mounding slightly higher in the center of the pie. Re-wrap pie and freeze for 4 – 24 hours. 15 minutes before serving, remove pie from freezer and unwrap. Decoratively cover the top of the pie with whipped cream or whipped topping. Sprinkle with nuts and coconut. Cut pie into eight wedges. Place each wedge on a dessert plate. Drizzle with topping if desired. Serve immediately. Makes eight servings.