Ice-Cream Delight
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

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.