ep refrigerated.).
To Make Crust: Preheat oven to 325 degrees
Slice bananas on cooled pie crust (use Skeeter's Pie Crust recipe).
Combine milk and pudding; mix well.
Beat in vanilla ice cream.
Pour over bananas.
Top with Cool Whip and sprinkle pecans on top or just leave plain.
Refrigerate for at least 1 hour before serving.
tub of chocolate ice cream into Oreo pie crust.
Place a piece
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.
Place 1 pint vanilla ice cream in refrigerator to soften slightly
Prepare crust.
Cool.
Press half of softened ice cream into crust.
In small bowl, stir corn syrup and peanut butter until blended.
Pour half of mixture over ice cream.
Sprinkle with half of peanuts, repeating layering.
Freeze until firm, about 5 hours. Let pie stand at room temperature for 5 minutes for easy cutting.
Open pie crust, warm up hot fudge topping to work with.
Spoon some in bottom of crust and on sides.
Get ice cream soft enough to work with.
Spoon ice cream into crust.
Put into freezer, harden for 20 to 30 minutes or until hard.
Put more topping on top then serve.
ixture evenly over chocolate crust. Gently spoon ice cream.
on top, being
Spread ice cream over crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. Thirty minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.
Spoon ice cream into crust, mounding it higher in the center.
Melt chocolate chips and stir until smooth.
Drizzle over the ice cream.
Freeze for at least 6 hours or up to 2 months.
Remove from freezer 15 minutes before serving.
Slice and enjoy!
For Graham-Cracker Crust:
Combine graham-cracker crumbs,
Blend cookies, butter and sugar.
Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes.
In large bowl, combine ice cream and cinnamon.
Spoon into chilled crust and freeze.
Combine brown sugar, ginger, cloves and pumpkin.
Blend well.
Fold in whipped topping.
Spoon over ice cream in crust.
Freeze 3 hours or until firm.
Let stand at room temperature for 15 to 20 minutes before serving.
Top with sauce.
(Cook caramel topping and pecans over medium heat, stir constantly.)
Melt chocolate chips in cream, stirring occasionally.
Add vanilla.
Chill until thickened.
Spoon chocolate ice cream into crust.
Spread 3/4 of chocolate sauce over ice cream.
Return to freezer, then spoon vanilla ice cream over chocolate sauce. Drizzle remaining chocolate sauce over top of pie.
Freeze. Serves 6.
ixture into a 9-inch pie pan. Freeze until firm, 15
nto smallish pieces.
Soften ice cream and mix with the crushed
Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. Can be prepared up to 4 days ahead.
Mix peanut butter and honey.
Stir mixture into softened ice cream.
Spoon half of mixture into crust.
Sprinkle half of nuts and fudge topping over ice cream.
Spoon remaining ice cream into crust and again sprinkle with remaining cashews and fudge topping. Freeze overnight.
In medium bowl stir together crushed cookies and butter.
Press on bottom and sides of 9-inch pie pan.
Freeze until firm (10 minutes).
Spread ice cream over crust.
Cover and freeze until firm (6 hours or longer).
Just before serving, drizzle pie with chocolate syrup.
Spoon softened ice cream into crust.
Freeze.
Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils.
Combine cornstarch and water; stir into saucepan.
Cook until thickened, stirring constantly.
Cook 2 more minutes.
Cool.
Fold in berries and chill.
Spread over ice cream.
Let stand 10 minutes at room temperature before cutting.
Serves 8.
Combine graham cracker crumbs, sugar and melted butter.
Press into a 9-inch pie pan.
Press 1/2 ice cream into crust.
In a small bowl, mix peanut butter and syrup.
Spread over ice cream. Top with remaining ice cream.
Sprinkle on nuts and freeze.