RASPBERRY ICE CREAM PIE
CRUST:
15 whole chocolate graham crackers
5 tbs butter, softened
1/4 cup sugar
FILLING:
16 oz container vanilla ice cream
1 pint raspberry sorbet
16 oz container chocolate ice cream
1 pint red raspberries
8 oz tub frozen whipped topping, thawed
GARNISH:
Chocolate Curls (SEE NOTE)
Coat a 9" pie plate with nonstick spray. (CRUST)---Pulse crackers in food processor until fine crumbs form. Add butter and sugar, pulse until crumbs are moistened. Press over bottom and up sides of pie plate. Freeze 30 min. Place vanilla ice cream in the refrigerator for 30 min. to slightly soften. Pack into crust, spread evenly. Freeze 15 min. or until firm. Slightly soften sorbet as above, spread on vanilla ice cream. Freeze until firm while slightly softening chocolate ice cream. Spread evenly on sorbet. Freeze 3 hours. TO SERVE---Top pie with 1/2 pint raspberries. Drop spoonfuls of whipped topping on berries, spread evenly. Top with remaining berries, garnish with chocolate curls, then serve. MAKES 12 SERVINGS OF PIE...NOTE---To make chocolate curls, firmly pull a vegetable peeler across a bar of room temp chocolate.
CRUST:
15 whole chocolate graham crackers
5 tbs butter, softened
1/4 cup sugar
FILLING:
16 oz container vanilla ice cream
1 pint raspberry sorbet
16 oz container chocolate ice cream
1 pint red raspberries
8 oz tub frozen whipped topping, thawed
GARNISH:
Chocolate Curls (SEE NOTE)
Coat a 9" pie plate with nonstick spray. (CRUST)---Pulse crackers in food processor until fine crumbs form. Add butter and sugar, pulse until crumbs are moistened. Press over bottom and up sides of pie plate. Freeze 30 min. Place vanilla ice cream in the refrigerator for 30 min. to slightly soften. Pack into crust, spread evenly. Freeze 15 min. or until firm. Slightly soften sorbet as above, spread on vanilla ice cream. Freeze until firm while slightly softening chocolate ice cream. Spread evenly on sorbet. Freeze 3 hours. TO SERVE---Top pie with 1/2 pint raspberries. Drop spoonfuls of whipped topping on berries, spread evenly. Top with remaining berries, garnish with chocolate curls, then serve. MAKES 12 SERVINGS OF PIE...NOTE---To make chocolate curls, firmly pull a vegetable peeler across a bar of room temp chocolate.
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