Summer Fruit Ice-cream Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Pie | 8 | Servings | |
INGREDIENTS
| 2 | pt | Vanilla ice cream, slightly |
| softened | ||
| 1 | Chocolate wafer crust, see | |
| below | ||
| 3 | c | Mixed fresh fruits, we use |
| blueberries raspberries | ||
| sliced strawberries and | ||
| peaches | ||
| 1 | Kiwi fruit, peeled cut in | |
| small wedges | ||
| 1/2 | c | Strawberry ice-cream topping |
| from a jar | ||
| Mint sprigs for garnish | ||
| 1/4 | c | Butter or margarine |
| 1 1/3 | c | Fine chocolate wafer crumbs |
| about 26 |
INSTRUCTIONS
Prepare Chocolate-Wafer Crust. Spread half the ice cream over crust; add half the fruits (except the kiwi). Using a large serving spoon or ice-cream spade, spoon remaining ice cream over top. Freeze at least 3 hours or overnight. Before serving, top with remaining fruits, including kiwi; drizzle with topping and garnish with mint. Refrigerate about 10 minutes to soften ice cream slightly. Makes 8 servings, 448 calories each. Chocolate-Wafer Crust: Heat oven to 375 degrees. Melt butter in medium size saucepan. Remove from heat; stir in chocolate-wafer crumbs. When well moistened, press evenly over bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool on wire rack before filling. FROM SOME MAGAZINE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 329
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 27.7mg
Sodium: 223.7mg
Potassium: 488.5mg
Carbohydrates: 45.4g
Fiber: 5.5g
Sugar: 29.2g
Protein: 5g