recipe: Muffin Tin Ce Cream Pies

Muffin Tin Ce Cream Pies

Muffin Tin Ce Cream Pies
  • Prep Time: 4 h 30 m
  • Calories: 323 kcal
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Ingredients

Directions

  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.
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