Peppermint-Marshmallow Ice Cream Pie

Becky Luigart-Stayner
Brushing melted ice cream into the pie plate "glues" the crust into place. Crushed chocolate wafers create the crust, while whole cookies define the edges of the pie.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 281
Caloriesfromfat 18 %
Fat 5.5 g
Satfat 2.8 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 5.1 g
Carbohydrate 53 g
Fiber 0.9 g
Cholesterol 20 mg
Iron 0.8 mg
Sodium 221 mg
Calcium 77 mg

Ingredients

4 cups vanilla low-fat ice cream, softened and divided
20 chocolate wafer cookies (such as Nabisco's Famous Chocolate Wafers), coarsely crushed and divided
1 1/4 cups miniature marshmallows, divided
15 hard peppermint candies, crushed
8 chocolate wafer cookies
5 hard peppermint candies, crushed

Preparation

Place 2 tablespoons vanilla low-fat ice cream in a small microwave-safe bowl. Microwave at high 20 seconds or until ice cream melts. Spread melted ice cream in the bottom of a 9-inch pie plate. Arrange half of crushed chocolate wafer cookies in bottom of pie plate.

Place remaining softened ice cream, 1 cup marshmallows, and 15 crushed candies in a large bowl; beat with a mixer at medium speed until well combined. Spoon half of mixture evenly into crust, and sprinkle evenly with remaining crushed cookies. Spread remaining ice cream mixture over crushed cookies. Arrange whole cookies around outside edge of pie; sprinkle top of pie with remaining 1/4 cup marshmallows and 5 crushed candies. Cover and freeze 4 hours or until firm.

Note:

Lorrie Corvin,

August 2005