| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dessert | 10 | Servings | |
INGREDIENTS
| 1 | c | Low-fat graham cracker crumbs |
| 1/4 | c | Walnuts; chopped |
| 1 | tb | Oil |
| 2 | ts | Granulated sugar |
| 1 | ts | Cinnamon |
| 4 | c | Low-fat vanilla ice cream |
| 1 | cn | (21-oz) cherry pie filling |
INSTRUCTIONS
CRUST FILLING Date: Fri, 8 Mar 1996 17:36:44 -0700 From: matejka@bga.com (Anita A. Matejka) Recipe By: Comstock "Makin' It Easy Recipes" The only problem with this recipe is it takes a total of 7 hours to freeze and must be kept frozen until being served. It's very good, however. Preheat oven to 350. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, walnuts, oil, sugar, and cinnamon in a mixing bowl. Press into prepared pan. Bake for 10 minutes. Cool. Meanwhile, for filling, spread ice cream evenly over crust. Freeze until ice cream is hard, about 4 hours. Spoon cherry pie filling over ice cream; freeze again until hard, about 3 hours. Per serving: 254 Calories; 5g Fat (16% calories from fat); 4g Protein; 50g Carbohydrate; 4mg Cholesterol; 217mg Sodium Serving Ideas : Cut into squares and serve. NOTES : Ice cream spreads easier if softened in the refrigerator 20 minutes. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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