1 graham cracker pie crust
1 pint vanilla ice cream
1 pint pineapple sherbet
1/3 cup liquid pina colada mix
1/4 teaspoon rum extract (optional)
Slightly soften ice cream and sherbet; stir in remaining ingredients. Pour into pie shell. Refreeze.
Garnish with pineapple, strawberries or kiwi slices.
2 ounces milk chocolate, melted
1/2 cup butter
2 cups confectioners’ sugar
2 eggs, separated
1 (12 ounce) box vanilla wafers, crushed and divided
1/2 cup pecans, chopped
1 quart peppermint ice cream, softened
Melt chocolate with butter in top of double boiler. Remove from heat and stir in confectioners’ sugar. Add slightly beaten egg yolks. Beat ingredients together. Beat egg whites until stiff and fold into chocolate mixture. Spread 1/2 vanilla wafer crumbs onto bottom of 13 x 9-inch pan. Sprinkle 1/2 pecans over wafers. Drizzle 1/2 cup chocolate sauce over pecans. Spread ice cream on crust. Top with remaining chocolate sauce. Top with remaining crumbs and pecans. Freeze at least 12 hours.
Remove from freezer 5 minutes before cutting.
NOTE: If peppermint ice cream is unavailable, substitute with 1 quart vanilla ice cream mixed with 1 cup crushed peppermint.
1 (9-inch) baked pie shell
1 (16 ounce) can dark sweet cherries, drained
4 cups vanilla ice cream, softened
1/2 cup chocolate ice cream topping
1/2 cup chopped pecans
Place half of the cherries in baked pie shell; top with 2 cups of the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add remaining cherries. Sprinkle pecans on top. Spoon remaining ice cream evenly over pie. Drizzle with remaining chocolate topping.
Freeze several hours or overnight. Let thaw 5 to 10 minutes before serving. Garnish with whipped cream and maraschino cherries, if desired.
Yields 8 servings
Per Serving: 360 Calories; 19g Fat (45.3% calories from fat); 5g Protein; 46g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 208mg Sodium
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 Other Carbohydrates
21 shortbread cookies processed into fine crumbs (1 1/3 cup)
1/2 cup sweetened flake coconut
4 tablespoons unsalted butter, softened
1 pint strawberry ice cream and strawberry sherbet blend,
slightly softened, or plain strawberry ice cream
1 pint coconut gelato or ice cream, slightly softened
1 cup chilled heavy cream
1 tablespoon confectioners’ sugar
Toasted coconut, for garnish (optional)
Preheat oven to 350 degrees F.
In processor, whirl crumbs and coconut until well blended and coconut is very finely chopped. Add butter; pulse until evenly moistened. Pat into 9-inch pie plate. Bake 10 minutes, until firm and lightly golden. Let cool on wire rack.
Drop alternate spoonsful of both ice creams into crust. Swirl together with tip of knife to marbleize. Freeze at least 6 hours or overnight until firm.
Beat cream and sugar until billowy peaks form. Garnish servings with cream and, if desired, coconut.
Makes 8 servings.
Per serving: 445 calories, 5 g protein, 42 g carbohydrate, 30 g fat, 0 fiber, 107 mg cholesterol, 149 mg sodium
18 vanilla wafers
1/2 gallon vanilla ice cream
1 cup chopped Heath English toffee candy bars
1 1/2 cups granulated sugar
1 cup evaporated milk, undiluted
1/4 cup butter
1/4 cup light corn syrup
Dash of salt
Line bottom and sides of buttered 9-inch pie pan with wafers. Spoon half of the ice cream into wafer shell; sprinkle 1/2 cup of the toffee on top, then add remaining ice cream. Freeze until serving time.
Prepare Toffee Sundae Sauce by combining sugar, milk, butter, syrup and salt. Boil 1 minute. Remove from heat. Stir in remaining toffee; cool, stirring occasionally.
Serve Toffee Sundae Sauce over pie.
Makes 6 to 8 servings and 2 1/2 cups sauce.
1 baked 9-inch pie shell
1 (10 ounce) package frozen strawberries
1 (3 ounce) box strawberry gelatin
1 pint vanilla ice cream
Whipped cream
Fresh strawberries
Thaw and drain strawberries, reserving syrup. To syrup add water to make 1 cup; bring to a boil. Remove from heat; stir in gelatin until dissolved. Add ice cream by spoonsful, stirring until melted. Chill until thickened.
Fold in frozen strawberries. Pour into baked pie shell. Chill until firm.
To serve, garnish with whipped cream and fresh strawberry halves.
1 small box raspberry gelatin
1 2/3 cup hot water
1 tablespoon lemon juice
1 pint vanilla ice cream
1 cup crushed raspberries
Dissolve gelatin in hot water and lemon juice; chill until partially set. Beat the vanilla ice cream into the gelatin mixture, then fold in the crushed raspberries. Pour chilled filling into cool, baked 9-inch pie shell. Chill pie until firm (about 1 hour).
Decorate pie with whole raspberries and whipped cream.
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