Crust
14 chocolate wafer cookies, ground into crumbs
3 T butter, melted
Cake
1 pint chocolate ice cream
1 c chocolate chips
½ c heavy cream
1 pint vanilla ice cream
Chopped walnuts
Sauce
1 bag raspberries, frozen
For crust, mix ingredients until crumbs are evenly moistened and spread on the bottom of a lightly greased 9” pie plate. Freeze crust for at least 30 minutes.
Thaw chocolate ice cream until spreadable, then spread over frozen crust, smoothing top of ice cream. Freeze about one hour.
For truffle layer, combine chocolate chips and cream in a saucepan over medium heat. Stir until chocolate begins to melt, then remove from heat and stir until very smooth. Spread evenly over the frozen pie. Freeze for 30 minutes or until firm.
Soften vanilla ice cream and then spread over pie. Sprinkle with chopped walnuts or chocolate crumbs and freeze for up to two weeks.
For sauce, defrost raspberries. Puree them in food processor or blender until smooth. Press through a strainer, discarding all seeds. Use as is, or add a little sugar, or 1 T Grand Mariner, if desired.
Notes: This is from Quick Vegetarian Pleasures by Jeanne Lemlin. Allan doesn’t eat many desserts, but he does like this one, so I usually make it if he’s here for his birthday.