CREAMSICKLE ICE CREAM PIE

Community Recipe from

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

Preparation

  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.
March 2012

This recipe is a personal recipe added by katiemia and has not been tested or endorsed by MyRecipes.

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