Serves: 6
Total Calories: 265
In a 10-inch glass, ovenproof pie pan, press down about a 1 inch thick layer of vanilla ice cream. Spoon over it 1/2 of the creme de cacao, then cover with thinner layer of ice cream and cover with 1/2 amount of creme de menthe. Finish ice cream and liqueurs in the next 2 layers. Whip cream, adding confectioners' sugar, and spread a thin layer of this in swirls over the top of the pie. A few curls of chocolate would add a finishing touch, if you wish. Put in freezer to firm. Remove a few minutes before serving so that it will be easy to slice.
This Creme de Cacao Pie recipe is from the Menu Planner Cookbook. Download this Cookbook today.
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