Instructions

1. In a medium saucepan over medium low heat, add in the evaporated milk, butter and Goetze’s Chocolate Caramel Creams. Stir until melted completely and smooth; ~10-15 minutes. Remove from the pan and transfer to a bowl. Allow to cool to room temperature. About 30-45 minutes.
2. To the bottom of the piecrust, spread 1/2 cup of the hot fudge sauce; set aside.
3. In the bowl of a stand mixer fitted with the paddle, beat the cream cheese until smooth and creamy. Add all but 1/2 cup of the caramel sauce into the mixing bowl. Blend until well combined; scraping down the sides and bottom. Next, add in the marshmallow fluff and blend to combine. Remove the bowl from the stand mixer (scrape down the paddle) and add the softened chocolate ice cream. Gently fold it in. Last, add in the 6 ounces prepared whipped topping and gently fold in trying not to deflate it.
4. Pour the mixture into the deep-dish pie pan (See note for other options). Gently spread it out even filling almost to the top of the piecrust.
5. Place the pie, uncovered, into the freezer for at least 3 hours. When nearing the 3-hour mark, gently re-heat the 1/2 cup of reserved chocolate caramel sauce and the hot fudge sauce until just barely warm. Mix the two sauces together and remove the pie from the freezer. Place the hot fudge chocolate caramel sauce into the middle of the pie spreading out in a circle, leaving a 1” ring all the way around not covered in the sauce. To the middle of the hot fudge chocolate caramel ring add the 3 tablespoon of whipped topping spreading it out into a circle, like a bullseye.
6. Place in the freezer, uncovered for 1 hour and then, when completely frozen, cover with a lid (if you crust came with one) or plastic wrap. Allow to freeze for at least 2 hours.
7. To serve, warm a sharp knife by running it under hot water. Wipe the blade and cut the pie. Store any remaining pieces in the freezer.