VANILLA-LIMEADE ICE CREAM PIE
FOR THE CRUST:
23 chocolate wafer cookies, divided use
3 tbsp butter, melted
FOR THE FILLING:
3 pints vanilla ice cream, softened, divided use
6 tbsp frozen limeade concentrate, thawed, divided use
3 drops green food coloring
TO MAKE THE CRUST:
Take 11 of the wafers and trim 1/4-inch from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4-inch pieces. Combine crumbs with melted butter; press on the bottom of a 9-inch pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour.
TO MAKE THE FILLING:
Spread 1 pint vanilla ice cream over frozen crust.
Combine limeade concentrate and food color. Drizzle 2 tbsp mixture over ice cream. Freeze until firm, at least 1 hour. Repeat layering ice cream and limeade mixture twice, freezing until firm each time.
Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper.
TO SERVE:
Remove from freezer and let stand 15 minutes before serving.
Makes 1 (9-inch) pie, 8 servings
Source: Patti - VDRJ67A
FOR THE CRUST:
23 chocolate wafer cookies, divided use
3 tbsp butter, melted
FOR THE FILLING:
3 pints vanilla ice cream, softened, divided use
6 tbsp frozen limeade concentrate, thawed, divided use
3 drops green food coloring
TO MAKE THE CRUST:
Take 11 of the wafers and trim 1/4-inch from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4-inch pieces. Combine crumbs with melted butter; press on the bottom of a 9-inch pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour.
TO MAKE THE FILLING:
Spread 1 pint vanilla ice cream over frozen crust.
Combine limeade concentrate and food color. Drizzle 2 tbsp mixture over ice cream. Freeze until firm, at least 1 hour. Repeat layering ice cream and limeade mixture twice, freezing until firm each time.
Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper.
TO SERVE:
Remove from freezer and let stand 15 minutes before serving.
Makes 1 (9-inch) pie, 8 servings
Source: Patti - VDRJ67A
MsgID: 3151892
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 11-11-09 Recipe Swap - Letter V Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 11-11-09 Recipe Swap - Letter V Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 11-11-09 Recipe Swap - Letter V Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Letter V Recipes |
Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
4 | Recipe: Vanilla Scented Butter Sauce (using mushrooms, shallots and white wine) |
Betsy at Recipelink.com | |
5 | Recipe: Vanilla Whipped Cream |
Betsy at Recipelink.com | |
6 | Recipe: Vanilla-Limeade Ice Cream Pie (using vanilla ice cream, freeze ahead) |
Betsy at Recipelink.com | |
7 | Recipe: Vegetable and Beef Stroganoff with Noodles (Weight Watchers recipe) |
Betsy at Recipelink.com |
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