Brownie a'la Mode

• 1/2 cup sugar
• 2 tablespoons butter or margarine
• 2 tablespoons water
• 1 1/3 cups HERSHEY®'S Semi-Sweet Chocolate Chips
• 2 eggs
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chopped nuts (optional)
• Ice cream, any flavor
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• FUDGE SAUCE (optional)
• 1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
• 1/2 cup evaporated milk
• 1/4 cup sugar
• 1 tablespoon butter or margarine

DIRECTIONS:

1. Heat oven to 350 degrees F. Grease 9-inch pie plate.
2. Combine sugar, butter and water in medium saucepan. Cook over medium heat, stirring occasionally, just until mixture boils. Remove from heat. Immediately add chocolate chips; stir until melted. Add eggs; beat with spoon until well blended.
3. Stir together flour, baking soda and salt; add to chocolate mixture, stirring until well blended. Stir in vanilla and nuts, if desired; pour into prepared pie plate.
4. Bake 25 to 30 minutes or until almost set. (Pie will not test done in center.) Cool. Prepare FUDGE SAUCE, if desired. Top pie with scoops of ice cream and prepared sauce. 8 to 10 servings.
5. FUDGE SAUCE: Combine all ingredients in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Using whisk, beat until chips are melted and mixture is smooth. About 1-1/2 cups sauce.

Caramel Drizzle Pie

• 2 (9 inch) prepared graham cracker crusts
• 6 tablespoons butter
• 1 (7 ounce) package shredded coconut
• 1 cup chopped pecans
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) jar caramel ice cream topping

DIRECTIONS:

1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Heath Bar Pie

• 1 (9 inch) prepared graham cracker crust
• 1/3 cup caramel ice cream topping
• 1 1/2 cups milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 6 (1.4 ounce) bars chocolate covered English toffee, chopped

DIRECTIONS:

1. Spread caramel topping into pie crust.
2. Beat milk and pudding mix for 2 minutes, let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
3. Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

Nanny's Ice Cream Pie

• 1 pint chocolate ice cream, softened
• 1 pint double chocolate fudge Ice cream, softened
• 1 (12 ounce) jar hot fudge topping
• 1 (9 inch) prepared chocolate cookie crumb crust
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 tablespoon chocolate sprinkles

DIRECTIONS:

1. Spread the chocolate ice cream into pie crust in an even layer. Freeze for 15 to 20 minutes, or until set. Remove pie from freezer and spread on a layer of hot fudge. You may make this layer as thick as you wish. It is usually difficult to spread, but DO NOT heat the fudge as it will melt the ice cream layer underneath. Immediately freeze again for 15 minutes, or until set.
2. Remove pie from freezer and spread the double fudge ice cream on top of the fudge layer. (if ice cream is too soft, put back in freezer for a few minutes -- but DON'T LET PIE THAW or the layers will run together!) After adding the second ice cream layer, freeze again until set.
3. Spread on a layer of whipped topping, and garnish top with chocolate sprinkles. Return pie to freezer until ready to serve.

Peanutty Ice Cream Pie

• 1 1/3 cups finely chopped peanuts
• 3 tablespoons margarine, melted
• 2 tablespoons white sugar
• 1/4 cup peanut butter
• 1/4 cup light corn syrup
• 1/4 cup flaked coconut
• 3 tablespoons chopped peanuts
• 1 quart vanilla ice cream, softened
• 1/4 cup miniature M&M's

DIRECTIONS:

1. Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9 inch pie plate. Cover and refrigerate for 15 minutes.
2. In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
3. Cover and freeze overnight or until firm. Just before serving, sprinkle with M and M candies.

S'more Meltaway Pie

• 20 squares HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups)
• 1/3 cup margarine or butter, melted
• 1 (12 ounce) jar hot fudge sauce, divided
• 1 pint vanilla ice cream, slightly softened
• 16 JET-PUFFED marshmallows, halved

DIRECTIONS:

1. Mix crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie pan. Bake at 350 degrees F for 10 minutes or until lightly browned. Cool completely.
2. Spread about 1/2 of the fudge sauce onto bottom of crust; top with ice cream. Cover; freeze 5 to 6 hours or until firm.
3. Remove pie from freezer when ready to serve. Place marshmallow halves, cut-sides down, on top of pie. Broil 4 inches from heat source 2 minutes or until marshmallows are puffed and golden brown. Drizzle with remaining fudge sauce.

Tin Roof Sundae Pie

• 4 cups honey and nut flavor cornflakes cereal
• 1/2 cup peanut butter
• 1/2 cup light corn syrup
• 1 quart vanilla ice cream, softened
• 1/4 cup chopped salted peanuts
• 1/2 cup chocolate syrup

DIRECTIONS:

1. Lightly grease a 9 inch pie pan. In a large bowl, mix together cereal, peanut butter, and corn syrup. Press mixture into greased pie pan.
2. Spread softened ice cream evenly into crust. Top with chopped peanuts. Freeze until firm, at least 4 hours. Top each slice with chocolate syrup before serving.