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Scoops of Ice Cream Pie

By: Beverly Gottfried  
"Beverly Gottfried's kitchen in Candler, North Carolina is a popular spot when she serves up this deluxe dessert on hot summer days. Garnished with raspberries, each slice features smooth vanilla ice cream piled on a nutty chocolate crust. Eliminate last-minute fuss by preparing and freezing this pretty pie ahead of time."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 162 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pints vanilla ice cream, divided
  • 1 cup chocolate wafer crumbs
  • 1/2 cup chopped almonds
  • 1/4 cup butter or margarine, melted
  • fresh raspberries
  • fresh mint

Directions

  1. Soften 1 pint of ice cream. Combine the cookie crumbs, nuts and butter. Press onto the bottom and up the sides of a 9-in. pie plate. Spread with the softened ice cream. Cover and freeze until firm. Scoop remaining ice cream into small balls; pile into crust. Cover and freeze for up to 2 months.
  2. Remove from the freezer 10 minutes before serving. Arrange raspberries between scoops. Garnish with mint if desired.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2007 by Trippmom 
This is easy and delicious! Thanks Bev. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2009 by Wiley Supporting Member (Click to learn more about Supporting Membership)
What a cute idea! As stated, the recipe is great. But, it is very versatile and can be... MORE

 
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