It’s Treat of the Month time again! This month, I decided to make Coffee Ice Cream Pie. I looked around for a recipe, but I never found one that I loved, so I just made up my own. It turned out to be so simple and totally delicious.

Danae was kind enough to share some pie with me, and oh my gosh- so good. It tasted a little like a caramel frappuchino from Starbucks. What’s not to love about that? Danae said that it was her favorite treat so far.

I didn’t measure anything, so my advice is just to start out with a whole 1/2 gallon of ice cream (I had a few extra servings left), and an entire tub of Cool Whip (only a few scoops were leftover). Same thing with the caramel sauce- I ended up using less than 1/4 of the jar. The measurements all depend on how big your pie crust is- so modify the recipe as desired!

Soften ice cream for about 30 minutes, and scoop some into the Oreo pie shell (fill the crust about 1/3 of the way).

Drizzle caramel sauce, and then sprinkle Heath bar bits over whole pie.

Repeat the ice cream, caramel and Heath bar steps for the next layer.

Freeze pie for about an 1 hour and then layer Cool Whip on top. I didn’t use quite the whole container, but pretty close. Sprinkle more Heath bar bits over the top, and store pie in the freezer until ready to eat.

Coffee Ice Cream Pie

store-bought Oreo pie crust

1/2 gallon of coffee ice cream

1 8 oz. container of Cool Whip

1 jar of caramel sauce

Heath bar toffee bits

Soften ice cream for about 30 minutes, and scoop some into the Oreo pie shell (fill the crust about 1/3 of the way). Drizzle caramel sauce, and then sprinkle Heath bar bits. Repeat the ice cream, caramel and Heath bar steps for the next layer.

Freeze pie for about an 1 hour and then layer Cool Whip on top. I didn’t use quite the whole container, but pretty close. Sprinkle more Heath bar bits over the top, and store pie in the freezer until ready to eat.