Recipe 538 - Ice Cream Pumpkin Pie
Recipe 538 - Ice Cream Pumpkin Pie
(by Shirley McNevich)
1 ready-made Keebler graham cracker crust
1 pint chocolate chip ice cream (softened)--NOT mint chocolate chip
1 pint vanilla ice cream (softened)
1 cup Libby's canned pumpkin
1 TBSP cinnamon sugar (pre-mixed)
1 - 8oz. Cool WhipSpread softened chocolate chip ice cream evenly over the bottom of the graham
cracker crust. Place pie in the freezer for 3 hours or until well hardened. In a small
bowl mix softened vanilla ice cream, pumpkin and cinnamon sugar--mix thoroughly.
Remove pie from freezer and spread pumpkin/vanilla ice cream mixture on top of
chocolate chip ice cream. Return to freezer for at least 3 hours until hardened
(preferably overnight). Serve with Cool Whip. Keep frozen.
Continue to:
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- 571 - Strawberry Chiffon Pie
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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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