Baby Ruth Pie

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Executive Chef
Jun 3, 2004
Baby Ruth Pie

18 chocolate crème-filled sandwich cookies,
crushed (about 1 1/2 cups total)
3 tablespoons butter or margarine, melted
2 pints chocolate ice cream, slightly softened
3 (2.1 ounce) Baby Ruth candy bars (or other favorite
candy bars), finely chopped
1 cup miniature marshmallows

Hot fudge or chocolate topping, in a jar or homemade, heated slightly in microwave, if necessary, for drizzling.

In a small bowl, mix together crushed cookies and butter. Press onto bottom of 9-inch pie plate; freeze 5 minutes.

Combine ice cream, chopped candy and marshmallows in large bowl; spoon into prepared crust. Freeze about 1 hour or until firm.

Drizzle with fudge sauce before serving.

Makes 6 to 8 servings.

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