let ice cream soften slightly .
spread evenly in pie crust.
squeeze chocolate syrup over pie in a criss-cross motion .
do the same with the caramel syrup in oppostie direction .
sprinkle top of pie with the crushed candy topping .
freeze until ready to serve .
any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
Slightly thaw ice cream.
Mix with undiluted fruit juice. Pour into 2 graham cracker pie crusts.
Refreeze; slice and serve.
Blend the ice cream and milk.
Add the pudding. Beat 1 minute. Pour in a baked pie shell.
Let stand in refrigerator for at least 1 hour.
In medium size mixing bowl, stir together corn syrup and peanut butter.
Add Rice Krispies cereal.
Stir until well coated. Press mixture into pie pan to form pie crust.
Fill crust with softened ice cream.
Place in freezer until ready to serve.
Prepare Jell-O in 2/3 cup boiling water.
Add ice cream and stir until smooth.
Blend in Cool Whip and fruit.
Pour into pie shell and chill for 3 hours.
Garnish with whole fruit or slices. Serves 6 to 8.
Take ice cream out of freezer and let soften for at least 15-20 minutes.
Chop up 4 Snickers bars into quite small pieces. Put ice cream in large bowl, and stir in Snickers Pieces and 1/4 cup caramel sauce.
Spread softened ice cream into prepared pie crust.
Cut up remaining 3 Snickers bars and sprinkle over ice cream pie. Lightly press down into ice cream. Then drizzle 2 tbl. of hot fudge and caramel sauce over pie.
Freeze for at least 4 hours, or until firm.
tub of chocolate ice cream into Oreo pie crust.
Place a
Crumble Oreos and spread in 9 x 13-inch pyrex dish.
Spread softened ice cream on top.
Pour chocolate syrup over ice cream and sprinkle with nuts.
Freeze.
Serves 15.
Line a Pyrex dish with ice cream sandwiches and cover with Cool Whip.
Return to freezer until ready to serve. Cut into squares and put chocolate syrup on top.
Mix milk and pudding; blend in softened ice cream.
Pour into crust; spread on whipped topping.
Refrigerate.
Sprinkle crushed Heath bar on top before serving.
Pies can be frozen.
ver chocolate crust. Gently spoon ice cream.
on top, being careful
ress firmly into 9- inch pie plate.
Bake at 375
nto smallish pieces.
Soften ice cream and mix with the crushed
9\" pie plate.
Scoop and press ice cream into bottom \"crust
nto a deep 9-inch pie pan, pricking well.
Bake
eat, combine chocolate chips, heavy cream, and butter. Stir until chips
wo 8- or 9-inch pie plates on the counter.
br>Assembly: Spread half of ice cream in crust. Spoon half of
Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
Top with half of the sliced strawberries.
Freeze for one hour.
Top with the strawberry ice cream and smooth to form an even layer.
Top with half of the blueberries.
Freeze for two hours.
Top with the whipped cream and the remaining berries.
Serve immediately, or cover and freeze for up to 48 hours before serving.
Let the pie sit in the refrigerator for 30 minutes before cutting and serving.
For the pie shell, add cookies to a food processor and process into fine crumbs. Add butter and process to combine. Press mixture into base and sides of a 2 inch deep, 10 inch diameter pie pan. Freeze for 15 mins, or until firm.
Reserve 2 tbsp of the candies and mix the rest with the ice cream. Spread in the prepared pie shell and freeze for 1 hour, or until firm. Remove from freezer and let stand at room temperature for 10 mins. Sprinkle with reserved candies and serve with strawberries.