Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Creamsicle Ice Cream Pie Recipe 

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INGREDIENTS:
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1 pouch Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
4 cups orange sherbet
2 cups vanilla ice cream
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly). Reserve 1+1/2 cups crumb mixture and set aside.

2:   In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate then prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

3:  Meanwhile, on ungreased cookie sheet, sprinkle remaining 1+1/2 cups crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

4:  While crust and crumb mixture are cooling, place sherbet and ice cream on counter to soften. Scoop half of softened sherbet over crust and spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs and spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs.

5:  Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Darlene’s Tips:  You can make this super simple by using a ready made graham cracker crust.  No need to add any crumbles, or you could crush any cookies of your choice to use for crumbles. Need enough for a party? Make this in a large cake pan! Just use any cookie dough for the crust. Flatten it to fit the pan.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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