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Ice Cream Ribbon Pie

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Submitted by reallybadcook

YIELD

8 servings

PREP

20 min

COOK

0 min

READY

8 hrs

Ingredients

6 173.4
OUNCES ML/G JUNIOR MINT CHOCOLATES
(four 1.6-oz boxes) *
2 473
CUPS ML ICE CREAM
softened, fruit flavour
1 1
EACH EACH CRUMB CRUST
prepared, vanilla, chocolate, or graham *
1 15
TABLESPOON ML BUTTER
or margarine
3 7.1E+2
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 102 56% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 46mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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