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Orange Dream Mini Ice Cream Pies

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Orange Dream Mini Ice Cream Pies
  • Prep Time 15 min
  • Total Time 3 hr 45 min
  • Servings 12
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Orange sherbet takes center stage in this quick 4-ingredient dessert that’s perfect for summer parties!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup orange sherbet
1
cup vanilla ice cream
1/2
cup frozen whipped topping thawed
Orange peel twists, if desired

Directions

  • 1 Heat oven to 450°F. Unroll pie crusts on work surface. Cut 6 (4-inch) rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick crusts with fork.
  • 2 Bake 8 to 10 minutes or until lightly browned. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.
  • 3 In medium bowl, gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
  • 4 Remove pies from freezer 5 minutes before serving. Garnish with whipped topping and orange peel.
Tips  

To make an orange peel twist for the garnish, use a vegetable peeler to peel an orange in a circular motion, being careful to cut only the orange peel and not the white part or pith. A tool called a zester also can be helpful to make long, thin strips of citrus peel.

Nutrition Information 
No nutrition information available for this recipe
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