Recipe 528 - Ice Cream Pie

(by Shirley McNevich)


1 ready-made Keebler graham cracker OR chocolate pie crust
1 quart vanilla ice cream
1 jar fudge sundae topping
1 small bag chopped peanuts

Let ice cream sit out a few minutes on the counter so it's easier to work with. Fill pie
crust with vanilla ice cream and place in freezer until the ice cream is firm (about an
hour). Remove from freezer and drizzle fudge topping all over the top. Sprinkle the
chopped peanuts over the top. Freeze overnight before cutting to serve. Keep frozen.

Continue to:

• prev: 527 - Fruity Jell-O
• Index
• next: 529 - Pumpkin Cake Roll

Other Recipes:

• 651 - Blueberry Coffee Cake
• 626 - Pineapple Cloud Pie
• 585 - Sliced Baked Ham
• 530 - Pumpkin Swirl Cheesecake
• 540 - Cream Cheese Brownies
• 525 - Strawberry Jell-O Pie

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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