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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: For crust, take 11 of the wafers and trim 1/4" from one end of each; set
aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4"
pieces. Combine crumbs with melted butter; press onto bottom of 9" pie
plate. Stand trimmed wafers upright around edge of pie plate. Freeze until
crust is firm, about 1 hour.
For filling, spread 1 pint vanilla ice cream over frozen crust. Combine
limeade and food color. Drizzle 2 tbls mixture over ice cream. Return to
freezer until firm, at least 1 hour. Repeat twice. Freeze completed pie
several hours or overnight. If freezing longer, wrap pie in freezer paper.
Remove from freezer and let stand 15 minutes before serving.
| Ingredients:
23 Chocolate wafer cookies
3 Tablespoon(s) Instant butterscotch pudding
3 Pint(s) Vanilla ice cream; softened
6 Tablespoon(s) Limeade concentrate; thawed
3 Drop(s) Green food coloring |
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