Waffle Cone Ice Cream Pie

Steps

• 1

  Heat oven to 425°F. Line the bottom of a pie pan with the crust and crimp the edges. Bake 10-12 minutes, or until golden. Cool completely.
• 2

  Remove ice creams from freezer and let soften for about 10 minutes.
• 3

  Spread chocolate ice cream into the bottom of the pie crust and top with half of the cookie crumbles.
• 4

  Spread coconut caramel ice cream atop, followed with an even layer of fudge sauce.
• 5

  Add remaining cookie crumbles and rainbow sprinkles around the edges.
• 6

  Place the three large scoops of vanilla almond, Belgian chocolate and triple chocolate ice cream in the center of the pie. Freeze until firm, at least 1-2 hours.
• 7

  Just before serving, top with waffle cones and cherry.