Chocolate-Berry Cream Pies

Name: Chocolate-Berry Cream Pies
Prep time: 15 min
Total time: 15 min
Yield: 3 pies (8 servings each).
Ingredients: 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

A chocolaty crust surrounds a raspberry-chocolate filling in this crowd-pleasing ice cream treat. —Cleo Miller Mankato, Minnesota

Ingredients

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

Directions

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.