Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.
YIELD
6 servingsPREP
4 hrsCOOK
8 minREADY
4 hrsIngredients
Directions
Heat oven to 375℉ (190℃). Have a 10-inch deep-dish pie plate ready.
Crust: Mix butter and cracker crumbs in a medium-size bowl until evenly moistened.
Press over bottom and up sides of pie plate.
Bake 8 minutes or until lightly browned.
Cool on wire rack.
Filling: Put orange sherbert into large bowl. Fold in pumpkin just until blended.
Fold in ice cream and vanilla until blended.
Spoon into crust, swirling top.
Freeze until hard, at least 4 hours.
Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream.
Decorate with orange peel.
Return to Freezer.
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