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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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CREAMSICLE ICE CREAM PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sanchez Estate in Marshall, Texas in 1981. Ingredients:
26 gingersnap cookies |
1/3 cup pecan pieces |
1/3 cup butter melted |
2 pints orange sherbet |
1 pint vanilla ice cream |
1 cup heavy cream |
1/4 cup confectioners' sugar |
orange slices and mint sprigs for garnish |
Directions:
1. Coat a pie plate with nonstick spray.
2. Pulse cookies and nuts in food processor to make fine crumbs then add butter and process.
3. Press crust over bottom and up sides of pie plate then freeze 30 minutes.
4. Meanwhile soften sherbet and ice cream until spreadable but not melting.
5. Spread 1 pint sherbet over bottom of crust then spoon on ice cream then spread into even layer.
6. Top with spoonfuls of remaining sherbet and spread to edges of pie and freeze 4 hours.
7. About 20 minutes before serving remove pie from freezer.
8. Beat cream and sugar in a large bowl with mixer until soft peaks form when beaters are lifted.
9. Spread decoratively on pie then garnish with orange slices and mint.
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