CREAMSICKLE ICE CREAM PIE |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
26 ginger snaps |
1/2 cup(s) pecan pcs. |
1/3 cup(s) butter melted |
2 pint(s) orange sherbet |
1 pint(s) vanilla ice cream |
1 cup(s) heavy whipping cream |
1/4 cup(s) conf. sugar |
Directions:
1. COAT PIE PLATE W/ COOKING SPRAY. PULSE COOKIES AND PECANS TO MAKE FINE CRUMBS. ADD BUTTER AND BLEND. PRESS INTO PIE PAN. FREEZE UNTIL FIRM. SOFTEN ICE CREAM THEN SPREAD I PINT ORANGE SHERBET OVER BOTTOM OF CRUST PUT VANILLA ICE CREAM OVER SHERBET, TOP W/REMAINING SHERBET.SPREAD TO EDGES.FREEZE 4 HRS.OR CAN FREEZE UP TO 2 WEEKS. 20 MIN. BEFORE SERVING,REMOVE FROM FREEZER..BEAT CREAM AND SUGAR UNTIL PEAKS FORM. SPREAD OVER PIE.
|
|