Strawberry Ice Cream Pie
Ingredients: (For Pie)
1 baked 9 inch pie shell
1 (10 oz) package frozen strawberries
1 (3 0z) box of strawberry jello
1 pint vanilla ice cream
Thaw and drain frozen strawberries, reserving syrup.
To syrup add water to make 1 cup; bring to a boil.
Remove from Heat.
Stir in Jello until dissolved.
Add ice cream by spoonful, stirring until melted.
Chill until thickened.
Fold in strawberries.
Pour into baked pie shell.
Chill until firm. (In freezer)
To serve, garnish with whipped cream.
~Make either the night before you want to serve or make at least 5 hours before you wish to serve. (Take out of freezer about 10-15 minutes before serving.) Store remaining pie in freezer.
Oreo Ice Cream Shop Pie
Prep: 15 minutes plus freezing time.
1/2 cup hot fudge dessert topping, divided
1 Oreo pie crust (6 oz)
1 tub of Cool Whip whipped topping (8oz), thawed, divided
1-1/4 cups of cold milk
1. Remove 2 Tbsp of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes.
2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.
3. Freeze 4 hours. Remove pie from freezer 15 minutes before serving. Drizzle with remaining fudge topping. Store leftover pie in freezer.
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