Very Sunshine Ice Cream Pie
Very Sunshine Ice Cream Pie recipe
Yield
12 servingsPrep
20 minCook
20 minReady
3½ hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
vanilla ice cream
softened |
*
|
| 1 |
graham cracker pie crust
8-9 inch |
*
|
|
| 1 | pint |
orange sherbert
softened |
* |
| 2 | cups |
whipped topping, prepared
|
|
| 1 | can |
mandarin oranges
drained, 11 ounce |
*
|
| 2 | tablespoons |
coconut
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vanilla ice cream
softened |
*
|
| 1 | each |
graham cracker pie crust
8-9 inch |
*
|
| 473 | ml |
orange sherbert
softened |
* |
| 473 | ml |
whipped topping, prepared
|
|
| 1 | can |
mandarin oranges
drained, 11 ounce |
*
|
| 3E+1 | ml |
coconut
toasted |
*
|
Directions
Spread ice cream into the crust; spread sherbert over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze.
Thirty min before serving, remove pie from the freezer; arrange oranges on top and sprinkle with coconut.
