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Ice Cream
Shop Pie
from
Jessica C. of
Virginia
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Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
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Serves:
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8 |
16 |
24 |
32 |
40 |
48 |
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Makes:
8” or 10” pie |
(1) |
(2) |
(3) |
(4) |
(5) |
(6) |
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Ingredients: |
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Cold
Milk |
1 ½ c |
3 c |
4 ½ c |
6 c |
7 ½ c |
9 c |
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Instant
pudding (4 serving size) |
1 box |
2 boxes |
3 boxes |
4 boxes |
5 boxes |
6 boxes |
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Whipped
topping, thawed |
3 c |
6 c |
9 c |
12 c |
15 c |
18 c |
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Packaged Chocolate or Graham cracker crust |
1 |
2 |
3 |
4 |
5 |
6 |
Assembly
Directions:
Pour milk into a large bowl. Add pudding mix.
Beat with a wire whisk until well blended. Let
stand 5 minutes until slightly thickened. Fold
whipped topping and Ice Cream Shop ingredients
into pudding mixture. Spoon into crust.
Freezing and Cooking Directions:
Cover pie and freeze until firm, about 6 hours,
or overnight. When ready to serve, remove pie
from freezer. Let stand at room temperature
about 10 minutes before cutting and serving.
Store any leftover pie in the freezer.
Ice Cream Shop ingredients:
Rocky Road Pie: use any chocolate flavored
pudding mix and chocolate crumb crust. Fold in ½
c each: semi-sweet chocolate chips,
mini-marshmallows and chopped nuts with the
whipped topping. Serve drizzled with chocolate
sauce, if desired.
Toffee Bar Crunch Pie: use French vanilla
or vanilla flavored pudding mix and graham
cracker crumb crust. Spread 1/3 c butterscotch
sauce in the bottom of the crust before filling.
Fold in 1 c chopped chocolate-covered English
toffee bars (such as Heath) with whipped
topping. Garnish with additional chopped toffee
bars, if desired.
Chocolate Cookie Pie: use French vanilla
or vanilla pudding mix and graham cracker crumb
crust. Fold in 1 c chopped chocolate sandwich
cookies with whipped topping.
Strawberry Banana Split Pie: use French
vanilla or vanilla pudding mix, reducing milk to
¾ c and adding ¾ c pureed sweetened
strawberries. Use graham cracker crust and line
the bottom with banana slices before filling
with whipped topping. Garnish with whipped
topping, maraschino cherries and chopped nuts.
Comments:
This is a very quick and easy dessert to make!
You can cut it straight out of the freezer, if
you don’t want to wait 10 minutes for it to
soften. This is a great dessert to keep in the
freezer for unexpected company! And your family
will enjoy it too!
Editor’s Note: the original recipe calls
for 3 ½ c whipped topping. A regular 8 oz size
tub of Cool Whip is about 3 cups. Because the
volume of the ingredients is so much, I deleted
the extra half cup from the template. You won’t
miss it at all! And it will save you buying an
extra tub of Cool Whip for just a half cup!
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
page was last updated on
Wednesday, June 11, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
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