raspberry ice cream pie

Raspberry Ice Cream Pie

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.

I say that good painters imitated nature but that bad ones vomited it. — Miguel de Cervantes

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strawberry ice cream pie

Strawberry Ice Cream Pie

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.

You spend all your life trying to do something they put people in asylums for. — Jane Fonda

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kahlua ice cream pie

Kahlua Ice Cream Pie

1 (8 1/2 ounce) package chocolate wafers,
    finely crushed (about 40 wafers)
3 tablespoons granulated sugar
5 tablespoons butter, melted
8 ounces cream cheese, softened
1/4 cup dark rum
1 quart coffee ice cream, softened
1 cup heavy cream
2 tablespoons granulated sugar
1 to 2 tablespoons Kahl?a
Chocolate Scrolls

In a small bowl, combine chocolate crumbs, sugar and butter, Press into a 9-inch round cake pan and chill.

In a large bowl, beat cream cheese with rum until light and fluffy. Fold in ice cream. Pour into crust and freeze at least 4 hours.

In a chilled bowl, whip cream, sugar and Kahl?a until stiff peaks form. Swirl onto top of pie. Garnish with Chocolate Scrolls. Freeze at least two hours.

Let stand at room temperature about 5 minutes before serving.

Chocolate Scrolls
Allow squares of semisweet chocolate to warm slightly. Using a vegetable peeler, peel scrolls from chocolate onto a plate. Refrigerate until firm.

A deadline is negative inspiration. Still, its better than no inspiration at all. — Rita Mae Brown

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peanut butter and jelly ice cream pie

Peanut Butter and Jelly Ice Cream Pie

1/3 cup peanut butter
1/3 cup white Karo syrup
2 cups Rice Krispies cereal
1 quart ice cream (any flavor desired)
1/2 cup jelly (your favorite)

Mix peanut butter and Karo syrup. Stir in Rice Krispies cereal. Press onto bottom and around sides of a 9-inch pie pan. Refrigerate for 10 minutes.

Spread half of the jelly over the crust. Spoon ice cream over jelly, then add remaining jelly over top. Pull a spoon through the ice cream to marbleize. Freeze until ready to serve.

You don have to cook fancy or complicated masterpieces - just good food from fresh ingredients. — Julia Child

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chocolate malt shoppe pie

Chocolate Malt Shoppe Pie

1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
3 tablespoons instant chocolate malted milk powder
3 tablespoons Marshmallow Cr?me
1 cup whipping cream
Additional whipped cream and malted
    milk balls, to garnish

Combine cookie crumbs and butter. Press into a 10-inch pie pan. Freeze.

In a mixing bowl, blend ice cream, crushed malted milk balls and 1 tablespoon of the milk. Spoon into crust. Freeze for 1 hour.

Meanwhile, in a mixing bowl, blend malted milk powder, Marshmallow Cr?me and remaining milk. Stir in whipping cream, and whip until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight.

Before serving, garnish with additional whipped cream and malted milk balls.

Getting fired is natures way to telling you that you had the wrong job in the first place. — Hal Lancaster

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bonbons ice cream pie

Bonbons Ice Cream Pie

15 chocolate cr?me filled cookies or 1 pre-made chocolate pie shell
2 tablespoons melted butter (if pre-made shell is not used)
1 pint softened ice cream
24 bonbons ice cream nuggets
1 container Cool Whip or whipped cream
Chocolate syrup

Crush cookies; combine with butter. Press into buttered 8-inch pie plate. Bake at 350 degrees F for 8 to 10 minutes. Cool.

Spoon ice cream into pie shell; cover surface of ice cream with bonbons. Gently press down into ice cream; freeze. Before serving, cover pie with Cool Whip or whipped cream. Drizzle chocolate syrup. Serve immediately.

What you give you get, ten times over. — Yoruba Proverb

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banana split ice cream pie

Banana Split Ice Cream Pie

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.

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butterscotch ice cream pie

Butterscotch Ice Cream Pie

1 (3 5/8 ounce) box instant butterscotch pudding
1/4 cup water
1/2 cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 1/2 cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
1/2 cup light corn syrup

Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.

Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.

Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.

Makes 8 servings.

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