One chocolate crumb pie shell or graham cracker crumb pie shell
1 (1.75 oz) jar hot fudge topping (such as Smucker’s)
2 pints golden vanilla ice cream
1 C chopped fresh strawberries
1/4 C strawberry preserves
Large container of Cool Whip, thawed in fridge
Mix strawberries and preserves. Soften ice cream and place in bowl. Gently fold strawberry mixture into ice cream. Return to freezer. Spread half of the fudge topping on bottom of pie crust; freeze 15 minutes. Spread half of the ice cream on top of fudge; freeze 15-30 minutes until firm. Top with remaining fudge topping; freeze 15 minutes. Spread remaining ice cream on top and freeze 15-30 minutes until firm (I froze overnight and served the next day). To serve, top with cool whip, sliced strawberries and a few blueberries for a patriotic twist!
My ice cream expert loved this!
From Carol's Kitchen 