I served this to my family as dessert after serving chili for dinner, a perfect compliment to a spicy meal.
CREAMSICKLE ICE CREAM PIE
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- 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
- 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.
This recipe is a personal recipe added by katiemia and has not been tested or endorsed by MyRecipes.
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CREAMSICKLE ICE CREAM PIE Recipe at a Glance
- COURSE: Desserts