Ice Cream Sundae Pie

Ice Cream Sundae Pie

9 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    2 h 20 m
Recipe by  DEVINE

“A crunchy crust of walnuts and chocolate wafer crumbs surrounds layers of smooth vanilla ice cream and sweet strawberries. So easy, but so divine!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
  3. In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

Share It

Reviews (9)

Rate This Recipe


This did not turn out well at all. Maybe I did something wrong? It just turned out to be a giant mess. First, I used a 9-inch pie plate but I don't see how anyone could fit a QUART of ice cream into a 9-inch pie plate (unless maybe it was a deep dish?) The crust was easy to make - and the only part of the pie that I really liked, it was delicious. I used Nabisco Famous Chocolate Wafers (crushed). As for the rest, once I added the strawberries (used fresh not frozen) the "softened" ice cream started overflowing the pie crust so I didn't add the second layer of ice cream. Just topped the strawberries with the whipped cream (which really needed some vanilla added) and then froze it. The ice cream was overflowing so bad that I had to place the pie on a plate in the freezer to catch the spillover. After letting it thaw for a few minutes before slicing, it was still hard to cut into and I did not at all like the taste of the frozen strawberries. I would try this crust again but maybe just filled with fresh strawberries (chopped & with sugar sprinkled over them to bring out their juices) and then topped with whipped cream (heavy whipping cream with 2 TBSP powdered sugar and 1 tsp vanilla).



Great! To the person who needs a way to crush the chocolate wafers -- just put in a zip lock back and use a rolling pin.



this recipe is awsome

More Reviews

Similar Recipes

Banana Split Ice Cream Pie

Banana Split Ice Cream Pie

Peanut Butter Ice Cream Pie I

Peanut Butter Ice Cream Pie I

Ma's Premium Ice Cream Pie

Ma's Premium Ice Cream Pie

Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

Coffee Liqueur Ice Cream Pie

Coffee Liqueur Ice Cream Pie

Luscious Pumpkin Ice Cream Pie

Luscious Pumpkin Ice Cream Pie


Amount Per Serving (8 total)

  • Calories
  • 457 cal
  • 23%
  • Fat
  • 32.9 g
  • 51%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 187 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Peanut Butter Ice Cream Pie I


next recipe:

Ice Cream Pie