Ice-cream delight

Yield: 1 Servings

Measure Ingredient
½ pack (15 oz.) refrigerated piecrusts
1 tablespoon Flaked coconut; toasted
4 cups Vanilla ice cream; softened
1 can (6 oz.) orange juice concentrate, thawed
1 can (8 1/4 oz.) crushed pineapple, undrained
1 9 inch pie.

Fit pie crust into a 9 inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Press coconut into piecrust.

Bake at 425 for 9 to 11 minutes or until golden brown; cool.

Combine ice cream, juice concentrate and pineapple. Cover and freeze 1 hour. Spoon into prepared piecrust. Cover and freeze 8 hours or overnight.

Makes

Recipe by: Southern Living Recipes Posted to MC-Recipe Digest V1 #731 by L979@... on Aug 9, 1997

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