Recipe for Copeland's Of New Orleans Swamp Pie from the Restaurant section.
Copeland's of New Orleans Swamp PieSource: Copeland's of New Orleans 20 ounces graham cracker crumbs
6 ounces chocolate fudge
1/2 gallon vanilla ice cream
12 ounces sliced roasted almonds
12 ounces shredded roasted coconut
5 ounces whipped cream
8 ounces butter or margarine Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9-inch springform pan to form a crust. Take 2 ounces of fudge and spread on top of crumbs. Place 1/4 gallon of ice cream on top of fudge. Next, spread 2 ounces of fudge over ice cream then place 4 ounces of coconut. Place remaining ice cream on coconut and follow with 2 ounces fudge, 4 ounces almonds and 4 ounces coconut as done before. Top with whipped cream and remaining almonds and coconut. Place in deep freezer for 3 to 4 hours. Roasted Coconut and Almonds
Place coconut on a metal sheet pan and put in oven at 350 degrees F for approximately 3 1/2 minutes, stirring every 30 seconds. Do the same for almonds but increase time to 4 minutes.
We hope you enjoy your freshly made Copeland's Of New Orleans Swamp Pie. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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