Sunday, December 27, 2015

Creamsicle Ice Cream Pie (No-Bake)

Crust 26 gingersnap cookies ⅓ cup pecan pieces ⅓ cup butter, melted
Pie 2 pints orange sorbet 1 pint vanilla ice cream 1 cup (1/2 pint) heavy whipping cream ¼ cup xxx sugar
  1. Garnish: Orange slices and mint sprigs
  2. Crust: Pulse the gingersnaps & nuts in a blender or food processor until you have made fine crumbs. Add butter & process.
  3. Press over bottom and up the sides. Freeze for 30 minutes.
  4. Pie: Allow the ice cream and sorbet to soften. Spread ½ the sorbet over the bottom of crust. Repeat with the vanilla
  5. ice cream. Spread the remainder of the sorbet over the ice cream. Freeze for 4 hours before serving. Stores for up to
  6. weeks.
  7. To Serve: Remove pie from feezer and prepare topping by beating the whipping cream until stiff peaks form.
  8. Add the xxx sugar.
  9. Garnish with orange slices and mint sprigs.
I tore this recipe card out of a Woman's Day Magazine I purchased
The image is also the courtesy of Woman's Day.
Nutrition Information
Calories: 389 Fat: 22g Saturated fat: 12g Carbohydrates: 47g Sodium: 220 Fiber: 0.1 Cholesterol: 61mg

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