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Preheat oven to 350° F.
Bake crust in oven for 8-10 minutes until light brown. Allow to cool.
In a large bowl, combine about 1/2 carton of the ice cream, orange juice concentrate
and whipped topping. Mix until creamy. Spread mixture in piecrust, then cover and
freeze for 20 minutes. Serve pie after it has set. Serves 8.
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Per Serving using Slow Churned® Vanilla Ice Cream: Calories 279 (18%
from fat); Fat 5.6 g
Per Serving using No Sugar Added Vanilla Ice Cream: Calories 269 (17% from
fat); Fat 5.1 g
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