Cherry Ice Cream Pie
Ingredients:
- 1 pint vanilla ((2 cups) ice cream, slightly softened)
- 1/2 teaspoon almond ( extract)
- 1 cherry ((21 ounce) can pie filling)
- 1 pie crust ((15 ounce) package pillsbury refrigerated s)
- 1/2 teaspoon almond ( extract)
- 1 cherry ((21 ounce) can pie filling)
- 1 pie crust ((15 ounce) package pillsbury refrigerated s)
Heat oven to 450ºF. Prepare 1 pie crust as directed on package for one crust baked shell using 9 inch pie pan; sprinkle fluted edge of crust with decorator sugar. Bake at 450ºF. for 6 to 8 minutes or until light golden brown. Cool while preparing trees. Remove second piecrust from pouch. Unfold crust; press out fold lines. Sprinkle crust with decorator sugar. With 2-inch tree shaped cookie cutter, cut trees; place on ungreased cookie sheet. Bake at 450ºF. for 4 to 6 minutes or until golden brown. Cool. In large bowl, combine softened ice cream, pie filling and almond extract; stir gently to blend. Spread in cooled baked shell. Arrange trees in 2 concentric circles on top of pie. Freeze about 2 hours or until firm. For easier slicing, refrigerate pie 30 minutes before serving. Yield: 8 servings
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