Berry Ice Cream Pie

Put this pretty layered pie in the freezer in under 30 minutes, and it’s ready when you are.

  • prep time 25 min
  • total time 2 hr 55 min
  • ingredients 11
  • servings 8

Ingredients

Filling

3
cups (1 1/2 pints) vanilla ice cream
2
cups (1 pint) raspberry sherbet
1
box (10 oz) frozen raspberries in syrup, thawed

Crust

1 1/4
cups vanilla wafer crumbs (41 wafers)
1/2
cup finely chopped pecans
1/4
cup butter or margarine, melted

Sauce

3
tablespoons sugar
1
tablespoon cornstarch
Reserved raspberry liquid
2
tablespoons orange juice
1
container (6 oz) fresh raspberries, if desired
  • 1 Place ice cream and sherbet in refrigerator to soften. Place thawed raspberries in syrup in strainer over 2-cup glass measuring cup on counter to drain and save liquid for sauce.
  • 2 Heat oven to 375°F. In medium bowl, mix crust ingredients; press in bottom and up side of ungreased 9-inch glass pie plate. Bake 5 to 8 minutes or until edge just begins to brown. Cool completely, about 15 minutes.
  • 3 Scoop 1 1/2 cups ice cream into crust. In large bowl, fold drained raspberries into sherbet. Spoon over ice cream. Scoop remaining ice cream over top. Freeze at least 2 hours until firm.
  • 4 Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry liquid. Cook over medium heat, stirring constantly, until mixture becomes clear and thickened. Stir in orange juice; cool at room temperature at least 10 minutes before serving. Serve individual servings of pie with sauce. If desired, garnish with fresh raspberries. Cover and store pie in freezer, sauce in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    4g
    4%
      Sugars
    36g
    36%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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