Ice-Cream Delight
- 1/2 pk (15 oz.) refrigerated
- -piecrusts
- 1 tb Flaked coconut; toasted
- 4 c Vanilla ice cream; softened
- 1 cn (6 oz.) orange juice
- -concentrate, thawed
- 1 cn (8 1/4 oz.) crushed
- -pineapple, undrained
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.
Bake at 425 for 9 to 11 minutes or until golden brown; cool.
Combine ice cream, juice concentrate and pineapple. Cover and freeze 1
hour. Spoon into prepared piecrust. Cover and freeze 8 hours or overnight.
Makes
1 9 inch pie.
Recipe by: Southern Living Recipes Posted to MC-Recipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997
edges under, and crimp. Prick bottom and sides with a fork. Press coconut
into piecrust.
Bake at 425 for 9 to 11 minutes or until golden brown; cool.
Combine ice cream, juice concentrate and pineapple. Cover and freeze 1
hour. Spoon into prepared piecrust. Cover and freeze 8 hours or overnight.
Makes
1 9 inch pie.
Recipe by: Southern Living Recipes Posted to MC-Recipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997
