Thursday, June 30, 2011

Mint Ice Cream Pie

Mint Ice Cream Pie
In a large chilled bowl stir 2 pints (4 cups) mint chocolate chip or peppermint ice cream until softened but not melted. Spoon ice cream into a purchased chocolate-flavored crumb pie shell, spread evenly. Cover; freeze for 4 hours or until firm. To serve, let pie stand at room temperature for 10 to 15 minutes before slicing. Top slices with warmed hot fudge ice cream topping and, if desired, coarsely chopped chocolate-mint layered candies or crushed peppermint candies.

I found this recipe in my Better Homes and Gardens Cookbook.

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