Calypso Pie

Ingredients:

24 crushed Oreos

2 tablespoons of melted butter

Half a gallon of vanilla ice cream

Two teaspoons of instant coffee

4 squares of unsweetened chocolate

½ hot water

2 cups of sugar

⅓ cup of Karo syrup

2 cups evaporated milk

2 envelopes of Dream Whip

Chopped pecans

Coconut shavings

This makes enough dessert for 12 people or more depending on how large you cut the squares. Calypso Pie is addictive! Rena Shine (my mother) made this dessert, and I love serving it to my children and grandchildren. 

Make the first layer by mixing the crushed Oreos with the 2 tablespoons of melted butter. Press the mixture into a pan and freeze it. 

While the first layer is freezing, you can start on the second layer. Soften half a gallon of vanilla ice cream and mix it with 2 teaspoons of instant coffee. Spread it on top of the first layer, then put it back in the freezer.

For the third layer, melt four squares of unsweetened chocolate in ½ a cup of hot water on the stove. Add two cups of sugar and ⅓ a cup of Karo syrup. Melt it until everything is combined in a soft ball, then add 2 cups of evaporated milk. Let it come to a boil, then take it off the heat and fully chill it before spreading it over the vanilla ice cream layer. 

Whip both envelopes of Dream Whip using the directions on the box, then spread it on top of the dessert. Sprinkle the chopped pecans and coconut shavings on top. Store your Calypso Pie in the freezer until you’re ready to serve it.