Summer fruit ice-cream pie

8 Servings

Ingredients

Quantity Ingredient
2 pints Vanilla ice cream; slightly softened
1 Chocolate wafer crust (see below)
3 cups Mixed fresh fruits (we use blueberries; raspberries, sliced strawberries and peaches)
1 Kiwi fruit; peeled, cut in small wedges
½ cup Strawberry ice-cream topping (from a jar)
Mint sprigs for garnish
¼ cup Butter or margarine
1⅓ cup Fine chocolate wafer crumbs (about 26)

Directions

CHOCOLATE-WAFER CRUST

Prepare Chocolate-Wafer Crust. Spread half the ice cream over crust; add half the fruits (except the kiwi). Using a large serving spoon or ice-cream spade, spoon remaining ice cream over top. Freeze at least 3 hours or overnight. Before serving, top with remaining fruits, including kiwi; drizzle with topping and garnish with mint. Refrigerate about 10 minutes to soften ice cream slightly. Makes 8 servings, 448 calories each.

Chocolate-Wafer Crust: Heat oven to 375 degrees. Melt butter in medium size saucepan. Remove from heat; stir in chocolate-wafer crumbs. When well moistened, press evenly over bottom and up sides of a 9-inch pie plate.

Bake for 8 minutes. Cool on wire rack before filling.

FROM SOME MAGAZINE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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