Ice-cream delight
1 Servings
Ingredients
| Quantity | 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. |
Directions
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