Ice Cream Shop Pie from 30 Day Gourmet Freezer Cooking . . .

April 2002 - RECIPE OF THE MONTH

Snacks & Desserts

Ice Cream Shop Pie

from Jessica C. of Virginia

Meals:

1

2

3

4

5

6

Serves:

8

16

24

32

40

48

Makes: 8” or 10” pie

(1)

(2)

(3)

(4)

(5)

(6)

Ingredients:

Cold Milk

1 ½ c

3 c

4 ½ c

6 c

7 ½ c

9 c

Instant pudding (4 serving size)

1 box

2 boxes

3 boxes

4 boxes

5 boxes

6 boxes

Whipped topping, thawed

3 c

6 c

9 c

12 c

15 c

18 c

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!

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P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This page was last updated on Monday, June 02, 2008.

Meals:	1	2	3	4	5	6
Serves:	8	16	24	32	40	48
Makes: 8” or 10” pie	(1)	(2)	(3)	(4)	(5)	(6)

Ingredients:
Cold Milk	1 ½ c	3 c	4 ½ c	6 c	7 ½ c	9 c
Instant pudding (4 serving size)	1 box	2 boxes	3 boxes	4 boxes	5 boxes	6 boxes
Whipped topping, thawed	3 c	6 c	9 c	12 c	15 c	18 c
Packaged Chocolate or Graham cracker crust	1	2	3	4	5	6