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Updated Oct 9th, 2008
 Cooking
with Kristine Clark
Frozen Baby Ruth Pie
 Looking for a decadent autumn
dessert that’s perfect for any age?
We’ve been using the ice cream
maker for desserts almost exclusively
for years now, but I was in the
mood to try something fun and different
for a Halloween celebration
that’s coming up very soon. My
friends at Nestle were certainly up
to the challenge.
Since chocolate seems to be the
first choice for most of us, that narrowed
my search considerably. But I
wanted something more than just
frozen creaminess. I wanted texture.
What I found was just the ticket —
Frozen Baby Ruth Pie. It is just the
treat to serve your dinner pals while
waiting for the ghosts and goblins to
show up. And there’s no trick to
making it.
This delectable treat uses
chopped Baby Ruth candy bars and
miniature marshmallows to bring
lots of additional flavor and texture
to the party.
Here’s a little bit of trivia for
you: Most people think that this
scrumptious candy bar was named
after that legendary baseball great
Babe Ruth of the New York
Yankees. Not so. Actually it was
named for little Ruth Cleveland, the
daughter of former President Grover
Cleveland. She was the nation’s darling
as a young child.
This dessert takes just minutes
to assemble and about an hour or so
to freeze firmly. It’s a great makeahead
treat. And there are only five
ingredients! Once again, Nestle has
come up with a perfect recipe.
Frozen Baby Ruth Pie is a wonderfully rich dessert that is sure to
please everybody, young or old.
Who says only kids go for candy?
This one will make you feel like a
kid even if you don’t go trick or
treating any more!
Frozen Baby Ruth Pie
Makes 10 to 12 servings
Prep Time: 10 minutes
Ready In Time: 1 hour, 15 minutes
Skill Level: Easy
Ingredients:
-
1½ cups (about 18) crushed crème-filled chocolate cookies
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3 tablespoons butter, melted
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2 pints chocolate ice cream softened
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3 (2.1 oz. each) Nestle Baby Ruth Candy Bars, finely chopped
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1 cup miniature marshmallows
 Directions:
Combine cookie crumbs and butter in small bowl. Press onto bottom
of 9-inch pie plate; freeze for 5 minutes.
Combine ice cream, Baby Ruth pieces and marshmallows in medium
bowl; spoon into prepared crust. Freeze for about one hour or until firm.
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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