Recipe by Cooking Light August 1997


Recipe Summary

8 servings (serving size: 1 wedge and 2 tablespoons of whipped topping)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a small saucepan; stir well. Cover and cook over low heat 15 minutes or until plums are tender, stirring occasionally. Spoon plum mixture into a blender, and pulse 3 times. Cool to room temperature.

  • Preheat oven to 350°.

  • Place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

  • Place an extra-large bowl in freezer. Remove ice cream from freezer, and let stand at room temperature while piecrust is cooling.

  • Spoon ice cream into chilled extra-large bowl. Fold plum mixture and sorbet into ice cream to create a marbled effect, and freeze 45 minutes or just until set but not solid.

  • Spoon ice-cream mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.

  • Place pie in refrigerator 30 minutes before serving to soften. Serve pie with whipped topping.

Nutrition Facts

283 calories; calories from fat 26%; fat 8.1g; saturated fat 3.3g; mono fat 2.6g; poly fat 1.7g; protein 4.7g; carbohydrates 50.3g; fiber 2.2g; cholesterol 9mg; iron 0.8mg; sodium 218mg; calcium 115mg.