Vanilla-limeade ice cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 23 | Chocolate wafer cookies | |
| 3 | tablespoons | Butter; melted |
| 3 | pints | Vanilla ice cream; softened |
| 6 | tablespoons | Limeade concentrate; thawed |
| 3 | drops | Green food coloring |
Directions
PATTI - VDRJ67A
CRUST
FILLING
For crust, take 11 of the wafers and trim ¼" from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed ¼" pieces. Combine crumbs with melted butter; press onto bottom of 9" pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour.
For filling, spread 1 pint vanilla ice cream over frozen crust. Combine limeade and food color. Drizzle 2 tbls mixture over ice cream. Return to freezer until firm, at least 1 hour. Repeat twice. Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper.
Remove from freezer and let stand 15 minutes before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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