Sunshine Ice Cream Pie Recipes

SUNSHINE ICE CREAM PIE

Steps:

• Spoon alternate layers icecream and sherbet into crust.
• Freeze at least 3 hours or overnight.
• To serve: Spread whipped topping decoratively on pie.
• Top with orange segments and coconut.

PUMPKIN ICE CREAM PIE

Steps:

• Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
• In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the graham cracker crumbs, granulated sugar, and stir to combine.
• Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
• Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
• To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
• Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
• Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.

SUNSHINE ICE CREAM PIE

Steps:

• 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.

SUNSHINE PIE

Steps:

• BEAT cream cheese and 1/4 cup sweetened condensed milk in medium bowl until well blended. Whisk in 1/2 cup whipped topping. Spread mixture in graham crust.
• WHISK orange juice, remaining sweetened condensed milk and dry pudding mix in medium bowl 2 minutes. Stir in 1 1/2 cups of the remaining whipped topping. Spread over cream cheese layer.
• STIR grated orange peel into remaining whipped topping. Spread over top of pie. Refrigerate 4 hours before serving.