Frozen Toffee Pie

• 25 chocolate wafer cookies
• 3 Tbs. unsalted butter, melted
• 1 qt. low-fat coffee ice cream
• 1/2 cup dry-roasted peanuts, coarsely chopped
• 1 1/2 cups nonfat chocolate syrup, warmed

1. Preheat oven to 350 F. Pulse cookies to fine crumbs in food processor.
2. Transfer to bowl, and stir in butter.
3. Press into 9-inch pie pan, packing crumbs evenly across bottom and up sides.
4. Bake 8 minutes, then cool.
5. Soften ice cream 30 minutes in refrigerator.
6. Spread in cooled piecrust.
7. Sprinkle with peanuts, cover with foil, and freeze until firm.
8. Slice, and serve drizzled with chocolate sauce.

chocolate wafer cookies, unsalted butter, lowfat coffee ice cream, peanuts, nonfat chocolate syrup

Taken from www.vegetariantimes.com/recipe/frozen-toffee-pie/ (may not work)