Ice Cream Ribbon Pie Recipe - Cooking Index
Ice Cream Ribbon Pie Recipe - Cooking Index
| 6 oz | 170g | Junior mints - (4 1.6-oz box) |
| 2 cups | 474ml | Ice cream - softened |
| Blackberry - cherry, peach, etc. | ||
| 1 | Prepared crust; vanilla - chocolate, or graham | |
| 1 tablespoon | 15ml | Butter or margarine |
| 3 cups | 711ml | Ice cream - softened |
| OR chocolate |
Place one box of Junior Mints in freezer. Melt remaining Junior Mints with butter -- microwave for about 1 minute or stir over low heat.
Stir until smooth. Spread the 2 cups of ice cream into crust; drizzle with melted Junior Mints. Place in freezer until chocolate is set, about 10 minutes. Chop cold Junior Mints; stir into vanilla (or chocolate) ice cream. Spoon into crust. Loosely cover and freeze several hours or overnight.
Garnish as desired.
Source:
Weight Watchers Magazine, August 1996
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