Copeland's of New Orleans Swamp Pie
Copeland's of New Orleans Swamp Pie
20 oz graham cracker crumbs
6 oz chocolate fudge
½ gallon vanilla ice cream
12 oz sliced roasted almonds
12 oz shredded roasted coconut
5 oz whipped cream
8 oz butter or margarine
Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9" springform pan to form a crust.
Take 2 oz of fudge and spread on top of crumbs.
Place ¼ gallon of ice cream on top of fudge.
Next, spread 2 oz of fudge over ice cream then place 4 oz of coconut.
Place remaining ice cream on coconut and follow with 2 oz fudge, 4 oz almonds and 4 oz coconut as done before.
Top with whipped cream and remaining almonds and coconut.
Place in deep freezer for 3 to 4 hours.
For Roasted Coconut and Almonds: Place coconut on a metal sheet pan and put in oven at 350°F for approximately 3½ minutes, stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.
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