Chocolate-Berry Cream Pies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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A chocolaty crust surrounds a raspberry-chocolate filling in this crowd-pleasing ice cream treat. âCleo Miller Mankato, Minnesota Ingredients:
1/2 gallon chocolate ice cream, softened |
1 can (11-1/2 ounces) frozen cranberry-raspberry juice concentrate, thawed |
1 carton (16 ounces) frozen whipped topping, thawed, divided |
3 chocolate crumb crusts (9 inches) |
1 can (21 ounces) raspberry pie filling |
Directions:
1. In a large bowl, combine ice cream and juice concentrate. Fold in 4 cups whipped topping. Spoon into crusts. Cover and freeze for 4 hours or until firm.
2. Remove pies from the freezer 15 minutes before serving. Garnish with pie filling and remaining whipped topping. Yield: 3 pies (8 servings each).
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