- 1 quart strawberry ice cream
- 1 cup whipped topping
- 1/3 cup coarsely chopped cashews
- 1/4 cup miniature semisweet chocolate chips
- 1 graham cracker crust (9 inches), broken into large pieces
- In a bowl, beat ice cream until slightly softened. Fold in the whipped topping, cashews and chocolate chips until blended. Very gently fold in graham cracker crust pieces. Serve immediately. Store leftovers in a freeze. Yield: 8-10 servings.
Originally published as Strawberry Pie Ice Cream in Quick Cooking July/August 2004, p44
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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