If I reminiscence back to dinner at my Grandparent's house, it always brings up lasagna, followed by ice cream pie. It is such a simple recipe that I am surprised every time I have it just how tasty it it. Plus, as a bonus, you make it the day before you serve it, so it is all ready to go when you need it.
Nut choppers:
ICE CREAM PIE:
1/2 cup melted butter
1 cup brown sugar
1 cup chopped pecans
3 cups corn flakes
1 cup coconut flakes
1 quart vanilla ice cream, slightly softened
Add melted butter to brown sugar in a large bowl. Add corn flake, coconut and pecans and mix well.
Pack about 3/4 of the mixture into the bottom and up the sides of a 10" pie plate.
Spoon in the ice cream.
Sprinkle remaining crumbies on the top, pressing into the ice cream.
Cover and keep in the fridge several hours, or overnight.
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