One of the tricks to making pies look amazingly decadant is a high dome. Spreading 12 ounces of whipped topping on this freezer pie accomplished that! You will look marvelous darling.
- 1 Oreo cookie chocolate pie crust
- 48 ounces vanilla Ice Cream
- 8 full size Heath candy bars
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 (12 ounce) tub frozen whipped topping thawed
- chocolate syrup , optional
- 2-4 pounds dry ice
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Several hours prior to preparing: Place whipped topping in refrigerator to thaw. Set out the cream cheese to soften. Place the Heath Bars in the freezer.
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When ready to begin preparation, set out the ice cream to soften.
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Chop 6 of the frozen Heath candy bars into bite-sized chunks. (You'll be holding back the other 2 of the 8 bars for the topping.)
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Once the ice cream is soft enough to stir with some effort, mix in the frozen Heath Bar chunks.
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Gently add the ice cream mixture to the pie crust, being careful not to tear the bottom or sides of the crust. Mound the ice cream mixture in the crust and cover with plastic. Place in freezer for at least 2 hours.
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Meanwhile, In a large bowl combine the cream cheese and powdered sugar. Whisk together until well combined.
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Fold in 1 tub (12 ounces) of the thawed whipped topping.
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Stir until combined. Remove the pie from the freezer and spoon the cream cheese mixture over the ice cream. Use an offset spatula or butter knife to gently and evenly spread the filling.
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Rough chop the 2 remaining Heath bars into bite size pieces. Sprinkle onto the pie.
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Cover and freeze at least 3 hours.
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Can be made to this point and frozen, gently wrapped with plastic wrap for up to 1 month. To transport the pie to the campout, place in a cooler sitting on a bag of ice with several pounds dry ice in a bag to the side to maintain the temperature.
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When ready to serve, cut into pieces. Optional - drizzle with chocolate syrup.