To build the Pies:
Warm 5.5 oz. fudge icing and pour into reserved springform pan with baked crust. Spread around the bottom, place in cooler for 15 minutes to set up. Remove from cooler and place 1 lb. 12 oz. prepared hot chocolate filling into pan, spreading evenly. Place 1 lb. prepared meringue into pan and swirl the top. Toast with a torch and place into freezer overnight. The next day, unmold from springform pan and place on cake board. Return to freezer, pie is served frozen.
Place 100% cookie crumbs into a bowl, pour in 3.57% melted butter, stir to combine. Treat a 9-inch springform pan with pan spray. Deposit 1 lb. prepared crumbs into pan. Press up the sides and across the bottom. Bake at 350°F for 10 minutes, then let cool completely. Reserve.
Using a stand mixer fitted with the whip attachment, prepare 5 lb. vanilla whipped topping. Warm 3 lb. fudge icing and pour into whipped topping, whip at low speed until combined, scrape the bowl, and whip again until just combined. Reserve.
Prepare meringue base according to manufacturer’s instructions. Reserve.
* please reach out to Dawn Sales Representative for item number.
Chocolate, Cookie, Crumbs, Fudge, VelveTop, Non-Dairy, Meringue, Toasted