Andes Layered Frozen Mousse Pie

This is a yummy treat for mint+chocolate lovers out there.

Andes Layered Frozen Mousse Pie

2 C vanilla ice cream, softened
2 C Andes Baking chips
1 chocolate crumb crust
1 1/2 C Whipping Cream, divided
2 egg yolks






Stir 1/2 C of Andes Baking Chips into ice cream. Spread onto the bottom of crust and freeze.



Melt remaining Andes Baking Chips with 1/2 C whipping cream in a saucepan over low heat, stirring constantly. Remove from heat; stir in egg yolks. Continue heating over medium-low heat 3 to 5 minutes or until mixture begins to thicken, stirring every 30 seconds. ** Do not allow to boil. Then cool to room temperature.


Whip remaining 1 C whipping cream until stiff peaks form; fold into Baking Chips mixture.




Spread over ice cream in crust.



Freeze 4 hours or overnight (cover with tin foil). Note** Allow pie to stand at room temperature for 10-15 minutes before cutting.

Makes 6 Servings.