Vanilla-limeade ice cream pie **

Yield: 8 servings

Measure Ingredient
23 \N Chocolate wafer cookies
3 tablespoons Butter; melted
3 pints Vanilla ice cream; softened
6 tablespoons Limeade concentrate; thawed
3 drops Green food coloring




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.

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