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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 491.7
  • Total Fat: 12.5 g
  • Cholesterol: 2.7 mg
  • Sodium: 271.5 mg
  • Total Carbs: 88.7 g
  • Dietary Fiber: 6.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Betty Crocker - Creamy Orange Ice Cream Pie calories by ingredient
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Betty Crocker - Creamy Orange Ice Cream Pie

Submitted by: TTFN-JENN
Betty Crocker - Creamy Orange Ice Cream Pie

Introduction

Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert. Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.
Number of Servings: 8

Ingredients

    • 1 pouch (1 lb 1.5 oz / 17.5 oz) Betty Crocker Sugar Cookie Mix
    • 1/2 cup light margarine, softened
    • 2 pints (4 cups) orange sherbet
    • 1 pint (2 cups) vanilla ice cream (98% fat free)

Directions

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  1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
  2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up sides of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
  3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or tunil edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.
  4. While crust and crumb mixture are cooling, place sherbet and ice cream in fridge to soften. Scoob half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all remaining of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until form, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

    Number of Servings: 8

    Recipe submitted by SparkPeople user TTFN-JENN.






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