Toasted Mexican Chocolate-Ice Cream Pie

• OREO Crusts
• 1 qt. Oreo Crumbs
• 1-1/4 cups butter, melted
• Ice Cream Filling
• 1 gal. chocolate ice cream, softened
• 4 tsp. ground cinnamon
• 1 qt. Oreo Small Crunch Pieces
• Cocoa Meringue
• 1-1/4 qt. powdered sugar
• 1 cup unsweetened cocoa powder
• 2 cups refrigerated pasteurized egg whites
• 1-1/4 qt. granulated sugar

1. OREO Crusts: Mix crumbs and butter; press onto bottoms of 4 (9-inch) pie plates.
2. Freeze at least 1 hour before filling.
3. Meanwhile, refrigerate large mixer bowl and paddle until chilled.
4. Ice Cream Filling: Beat 1 qt.
5. (1 L) ice cream and 1 tsp.
6. (5 mL) cinnamon in chilled bowl with mixer fitted with chilled paddle attachment on low speed 30 to 40 sec.
7. or just until blended.
8. Spread half the ice cream onto bottom of 1 Oreo Crust; cover with 1 cup (250 mL) Oreo Pieces.
9. Freeze pie and remaining ice cream mixture 5 min.
10. Immediately spread ice cream mixture over Oreo Pieces.
11. Repeat with remaining Oreo Crusts and filling.
12. Freeze several hours or overnight.
13. Cocoa Meringue: Sift together powdered sugar and cocoa powder.
14. Beat egg whites with mixer fitted with whip attachment until foamy.
15. Gradually beat in granulated sugar until stiff peaks form.
16. Fold in half the powdered sugar mixture until well blended.
17. Gradually fold in remaining powdered sugar mixture.
18. Use small metal spatula to spread meringue over pies, mounding slightly in centres and making swirled peaks with tip of spatula.
19. Brown tips of peaks with torch.

oreo crusts, oreo crumbs, butter, cream filling, chocolate ice cream, ground cinnamon, cocoa, powdered sugar, cocoa, egg whites, granulated sugar

Taken from www.kraftrecipes.com/recipes/toasted-mexican-chocolate-ice-cream-pie-129211.aspx (may not work)