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Chocolate-Berry Cream Pies

 Chocolate-Berry Cream Pies
A chocolaty crust surrounds a raspberry-chocolate filling in this crowd-pleasing ice cream treat. —Cleo Miller Mankato, Minnesota
24 ServingsPrep: 15 min. + freezing


  • 1/2 gallon chocolate ice cream, softened
  • 1 can (11-1/2 ounces) frozen cranberry-raspberry juice concentrate, thawed
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 3 chocolate crumb crusts (9 inches)
  • 1 can (21 ounces) raspberry pie filling


  • In a large bowl, combine ice cream and juice concentrate. Fold in 4
  • cups whipped topping. Spoon into crusts. Cover and freeze for 4
  • hours or until firm.
  • Remove pies from the freezer 15 minutes before serving. Garnish with
  • pie filling and remaining whipped topping. Yield: 3 pies (8
  • servings each).
Nutritional Facts: 1 serving (1 piece) equals 299 calories, 13 g fat (7 g saturated fat), 15 mg cholesterol, 147 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g protein.
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