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  • 1serving
  • 380minutes
  • 303calories

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Ingredients Jump to Instructions ↓

  1. CRUST

  2. 1/4 cup butterscotch or caramel ice cream topping

  3. 2 Tbsp stick butter

  4. 28 vanilla wafer cookies, broken up (4 cups)

  5. 3/4 cup peach preserves

  6. 3 pt vanilla ice cream, softened

  7. 1/2 cup raspberry pourable fruit

  8. TOPPING

  9. 1/2 pt raspberries

  10. 2 ripe medium peaches, sliced

  11. 1/4 cup raspberry pourable fruit

Instructions Jump to Ingredients ↑

  1. Coat a 9-in. pie plate with nonstick spray.

  2. Crust: Heat topping and butter in a bowl in microwave on medium or in a saucepan over low heat until butter melts.

  3. Process cookies in food processor until fine crumbs form. Add warm mixture; process until crumbs are moistened. Scrape into pie plate; press over bottom and up sides.

  4. Stir preserves vigorously into ice cream in a large bowl. Spread half in crust. Put pie and bowl in freezer 2 hours or until ice cream in pie is firm. Spread pie with pourable fruit. Cover with remaining mixture in bowl. Freeze 4 hours or until firm.

  5. About 30 minutes before serving: Top pie with berries, peaches and pourable fruit. Refrigerate until serving. For neat wedges, dip a long sharp knife into hot water between cuts.Planning Tip: Can be made through Step 4 up to 2 weeks ahead. Wrap airtight once frozen.

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