Yield: 8 servings
|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|
PATTI - VDRJ67A
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.