- Recipes
-
13 Dec 2007
2 tablespoons creamy peanut butter
2/3 cup chocolate fudge topping
1 (9-inch) pie shell, baked
1 quart vanilla ice cream, softened
1 tablespoon coarsely chopped peanuts
Mix peanut butter with fudge topping until smooth. Spread half in bottom of baked shell. Freeze 1 hour.
Spoon ice cream into pie shell, smoothing surface. Freeze 1 hour.
Pour remaining peanut butter/chocolate mixture on top of ice cream, spreading to create a marbled effect. Sprinkle with peanuts. Cover and freeze several hours or overnight until firm.
Place pie in refrigerator for 10 to 15 minutes before serving for easier cutting. {Tags: ice cream pie} {More...}
- Recipes
-
05 Dec 2007
Makes one 9-inch pie.
1 small box raspberry gelatin
2/3 cup boiling water
1 cup (1/2 pint) vanilla ice cream
2 cups frozen nondairy whipped topping, thawed
1 cup fresh raspberries
1 prepared 9-inch chocolate cookie crumb crust, cooled
Completely dissolve gelatin in boiling water. Add ice cream by spoonful, stirring until melted and smooth. Blend in whipped topping and raspberries. Chill, if necessary, until mixture mounds. Spoon into crust. Chill about 3 hours or freeze until firm.
Garnish with chocolate curls and additional whipped topping and fruit, if desired. {Tags: ice cream pie} {More...}
- Recipes
-
05 Dec 2007
1 (9-inch) prepared chocolate cookie crumb crust
2 bananas, sliced
2 cups vanilla ice cream, softened
2 cups strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, well drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)
Arrange sliced bananas over bottom of crust. Spread vanilla ice cream in an even layer over bananas. Spread strawberry ice cream in an even layer over the vanilla ice cream. Top with drained pineapple.
Whip the cream until stiff peaks form; spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm.
Garnish with cherries, if desired.
Makes 8 servings. {Tags: ice cream pie} {More...}
