Restaurant Recipes

Copeland's of New Orleans Swamp Pie

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  • 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


  1. 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.
  2. 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 into oven at 350 degrees F for approximately 3 1/2 minutes, stirring every 30 seconds. Do the same for almonds but increase the time to 4 minutes.


Copeland's of New Orleans

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