Ice-Cream Delight


Photo: flickr user redjar
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Ingredients

1/2 package refrigerated piecrusts (15 oz)
1 tablespoon Flaked coconut, toasted
4 cups Vanilla ice cream, softened
1 can orange juice concentrate, thawed (6 oz)
1 can crushed pineapple, undrained (8 1/4 oz)

Preparation

1
Fit pie crust into a 9 inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Press coconut into piecrust.
2
Bake at 425 for 9 to 11 minutes or until golden brown; cool.
3
Combine ice cream, juice concentrate and pineapple. Cover and freeze 1 hour. Spoon into prepared piecrust. Cover and freeze 8 hours or overnight.

Tools

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Tags:

desserts

Yield:

1.0 9-inch pie

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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