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Muffin Tin Ice Cream Pies Recipe

Recipe by: Hanna

"These are a great make-ahead desserts for a birthday party!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In4 h 30 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Mix 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.
  • 3Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely.
  • 4Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely.
  • 5Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours.
  • 6When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.
Ingredients
  • 12 servings
  • 323 cals
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup confectioners' sugar
  • 1/3 cup melted butter
  • 1/4 cup unsweetened cocoa powder (optional)
  • 1/2 gallon vanilla ice cream, or as needed, slightly softened
  • 2 cups frozen whipped topping, thawed, or as needed (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    323
    16%
  • Fat:
    19.1
    29%
  • Carbs:
    36.6
    12%
  • Protein:
    4.2
    8%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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