| 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
CHOCOLATE-WAFER CRUST
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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