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Lime Cooler Mini Ice Cream Pies

(2)
  4 reviews
  • 20 min prep time
  • 4 hr 30 min total time
  • 5 ingredients
  • 12 servings
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Here's a 4-ingredient dessert idea that couldn't be easier: creamy lime sherbet and ice cream in a simple pie crust cup.

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

Steps

  • 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 Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
  • 3 Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
% Daily Value
Total Fat
10g
16%
Saturated Fat
5g
24%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
190mg
8%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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