Oreo Ice Cream Pie
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
chocolate wafer crumbs
crumbs, reduced fat |
* |
| 3 | tablespoons |
sugar
granulated |
|
| 1 | tablespoon |
vegetable oil
|
|
| Filling | |||
| ½ | cup |
caramel syrup
fat-free topping |
* |
| 4 | cups |
vanilla ice cream
fat-free, slightly softened |
|
| ½ | cup |
chocolate wafer crumbs
crumbs, reduced fat |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
chocolate wafer crumbs
crumbs, reduced fat |
* |
| 45 | ml |
sugar
granulated |
|
| 15 | ml |
vegetable oil
|
|
| Filling | |||
| 118 | ml |
caramel syrup
fat-free topping |
* |
| 946 | ml |
vanilla ice cream
fat-free, slightly softened |
|
| 118 | ml |
chocolate wafer crumbs
crumbs, reduced fat |
* |
Directions
To prepare crust, combine cookie crumbs, sugar, and oil in a mixing bowl.
Press mixture firmly in a 9 inch pie pan.
To prepare filling, spread caramel topping over crumbs.
Then, spread with ice cream. Sprinkle remaining crumbs over top.
Freeze 4 hours or until firm.
