Lime Cooler Mini Ice Cream Pies

(2)
  4 reviews
  • 20 min prep time
  • 4 hr 30 min total time
  • 5 ingredients
  • 12 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup lime sherbet
1
cup vanilla ice cream
1/2
cup whipped topping
Grated lime peel, if desired

Directions

  1. 1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
  2. 2 Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
  3. 3 Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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