Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 333.2
- Total Fat: 18.6 g
- Cholesterol: 44.3 mg
- Sodium: 179.9 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 0.6 g
- Protein: 3.2 g
View full nutritional breakdown of Creamsicle Ice Cream Pie calories by ingredient
Creamsicle Ice Cream Pie
Submitted by: WYLDEFLWRIntroduction
Original recipe from Woman's Day magazine uses sorbet instead of sherbert and ice cream instead of frozen yogurt. This is a really good pie. My son in law made it for our Labor Day feast. Enjoy. Original recipe from Woman's Day magazine uses sorbet instead of sherbert and ice cream instead of frozen yogurt. This is a really good pie. My son in law made it for our Labor Day feast. Enjoy.Number of Servings: 12
Ingredients
-
26 gingersnap cookies, 1/3 cup pecan pieces, 5T+1 tsp (1/3 cup) melted stick butter,2 pints orange sherbert, 1 pint vanilla frozen yogurt, 1 cup (1/2 pint) heavy whipping cream,1/4 cup confectionery sugar
Directions
Coat a 9 - 10 inch pie plate with non-stick spray. Crust: Pulse ginger snaps and nuts in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and sides of a pie place. Freeze 30 minutes until firm.
Soften sherbert and frozen yogurt until spreadable but not melting. Spread 1 pint sherbert over bottom of crust. Spoon on frozen yogurt into an even layer. Top with spoonfuls of remaining sherbert; spread to the edge of the pie. Freeze at least 4 hours (or wrap airtight and freeze up to w weeks).
About 20 minutes before serving, remove pie from freezer. Beat cream and sugar in a large bowl with mixer on medium high until soft peaks form when beaters are lifted. Spread decoratively on pie.
Original recipe from Woman's Day suggested topping with slices of orange and mint.
Number of Servings: 12
Recipe submitted by SparkPeople user WYLDEFLWR.
Soften sherbert and frozen yogurt until spreadable but not melting. Spread 1 pint sherbert over bottom of crust. Spoon on frozen yogurt into an even layer. Top with spoonfuls of remaining sherbert; spread to the edge of the pie. Freeze at least 4 hours (or wrap airtight and freeze up to w weeks).
About 20 minutes before serving, remove pie from freezer. Beat cream and sugar in a large bowl with mixer on medium high until soft peaks form when beaters are lifted. Spread decoratively on pie.
Original recipe from Woman's Day suggested topping with slices of orange and mint.
Number of Servings: 12
Recipe submitted by SparkPeople user WYLDEFLWR.
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