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Crispy Crust California Ice Cream Pie



– 1 cup semi-sweet chocolate morsels – 3 teaspoons Real California butter – 2 cups puffed rice cereal – 1 quart Real California dulce de leche ice cream, softened* – 1 cup Real California heavy cream – 1/4 cup confectioner's sugar – 1/2 teaspoon vanilla extract – 1 cup chocolate syrup – 1 cup glazed pecans
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In microwave or in top of double boiler, melt chocolate and butter. Gently stir in cereal until completely coated with chocolate. Press evenly into bottom and sides of a 9-inch pie pan. Place in freezer about 15 minutes or until set. With spatula, spread ice cream evenly into crust; freeze 4 hours to overnight or until ice cream is very firm.

About 1 hour before serving, with electric mixer, whisk cream, sugar and vanilla extract to soft peaks.

Spread on top of ice cream; place in freezer until cream is firm.

To serve, cut pie into 8 wedges and place each wedge on a dessert plate.

Drizzle each wedge with 2 tablespoons chocolate syrup and sprinkle with 2 tablespoons glazed pecans.

Makes 8 servings

Nutrition Information Per Serving: 801 calories; 49 g fat; 152 mg cholesterol; 178 mg sodium; 84 g carbohydrate; 3 g fiber; 10 g protein