 |
Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 12 |
|
Tropical ice cream pie. Cool and refreshing for the summer. Ingredients:
1 prepared graham cracker crust(6oz) |
2 pints light pineapple-coconut ice cream,slightly softened |
11/2c passion fruit sorbet |
1/4c orange or pineapple juice |
3tbs. sugar |
2c(1lb) ripe red-fleshed papaya,peeled,seeded and diced |
11/2c fresh pineapple,diced |
2 kiwis,peeled,quarterd lengthwise and sliced |
Directions:
1. Place crust stillin foil pan in a 9 metal pie pan. Spoon 1 pint pineapple-coconut ice cream into crust. Using back of spoon,gently press into even layer. Freeze 1 hour or till firm.
2. Spread sorbet over ice cream into even layer;freeze 1 hour.
3. Top sorbet layer with remaining ice cream,slightly mounding it in the center.. Freeze pie for 3 hours or till firm
4. To serve,carefully lift the frozen pie from the foil pie plate and place on serving plate.. In a large bowl combine juice and sugar;add fruit and toss. Spoon some of the fruit over top of pie. Cut into wedges and serve with remaining fruit.
5. Can use reduced-fat crust!
|
|