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Creamy Orange Ice Cream Pie
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Prep Time:
30 minutes
Total Time:
8 hours
Layered Sherbet and Ice Cream with Sugar Cookie Crumbs: A Cool and Refreshing Treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter or margarine, softened
  • 2 pints (4 cups) orange sherbet
  • 1 pint (2 cups) vanilla ice cream
Instructions:
  • Preheat the oven to 375°F. Combine the cookie mix and butter in a medium bowl until fully mixed (the mixture will be crumbly).
  • Set aside 1 1/2 cups of the crumb mixture. Press the remaining mixture over the bottom and up the side of a 9-inch pie plate. Prick with a fork, then bake for 16 to 18 minutes until lightly golden brown. Allow to cool completely for about 1 hour before using.
  • Sprinkle the remaining crumb mixture on an ungreased cookie sheet. Bake for 10-11 minutes until the edges start to brown. Let cool on the sheet for about 30 minutes.
  • Allow the crust and crumb mixture to cool, then place the sherbet and ice cream in the refrigerator to soften. Spread half of the sherbet over the crust, sprinkle with 1/2 cup of crumbs. Add all of the softened ice cream on top, and sprinkle with 1/2 cup crumbs. Spread the remaining sherbet over the ice cream and crumbs, then sprinkle with the rest of the crumbs. Freeze until firm for 4 to 6 hours or overnight. Let it soften for 15 minutes before cutting.

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