Ice Cream Ribbon Pie
Yield
8 servingsPrep
20 minCook
0 minReady
8 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
junior mint chocolates
(four 1.6-oz boxes) |
* |
| 2 | cups |
ice cream
softened, fruit flavour |
|
| 1 | each |
crumb crust
prepared, vanilla, chocolate, or graham |
* |
| 1 | tablespoon |
butter
or margarine |
|
| 3 | cups |
ice cream
softened, vanilla or chocolate |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
junior mint chocolates
(four 1.6-oz boxes) |
* |
| 473 | ml |
ice cream
softened, fruit flavour |
|
| 1 | each |
crumb crust
prepared, vanilla, chocolate, or graham |
* |
| 15 | ml |
butter
or margarine |
|
| 7.1E+2 | ml |
ice cream
softened, vanilla or chocolate |
|
Directions
Place one box of junior mint chocolates in freezer.
Melt remaining mints with butter; microwave for about 1 minute or stir over low heat.
Stir until smooth.
Spread the 2 cups of ice cream into crust; drizzle with melted mints.
Place in freezer until chocolate is set, about 10 minutes.
Chop cold junior mint chocolates; stir into vanilla (or chocolate) ice cream.
Spoon into crust.
Loosely cover and freeze several hours or overnight.
Garnish as desired.
