Berry Ice Cream Pie

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

Filling

cups (1 1/2 pints) vanilla ice cream

cups (1 pint) raspberry sherbet

box (10 oz) frozen raspberries in syrup, thawed

1 1/4

cups vanilla wafer crumbs (41 wafers)

1/2

cup finely chopped pecans

1/4

cup butter or margarine, melted

tablespoons sugar

tablespoon cornstarch

Reserved raspberry liquid

tablespoons orange juice

container (6 oz) fresh raspberries, if desired

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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.

Instead of layering the sherbet and the ice cream, you can fold and swirl them together.
For easier spreading, stir the ice cream smooth before spreading it on top of the pie.