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Sunshine Ice Cream Pie

Bonnie Polson of Moravia, Iowa shares this pretty, easy-to-make frozen dessert. "Many people tell me it tastes like the Dreamsicles they loved as children."
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    8 servings

Ingredients

  • 1 pint vanilla ice cream, softened
  • 1 graham cracker crust (9 inches)
  • 1 pint orange sherbet, softened
  • 2 cups whipped topping
  • 1 can (11 ounces) mandarin oranges
  • 2 tablespoons sweetened shredded coconut, toasted

Directions

  • Spread ice cream into crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. At least 30 minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.
Editor's Note
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 slice: 303 calories, 13g fat (7g saturated fat), 17mg cholesterol, 171mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein.

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