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, .