Creamy Orange Ice Cream Pie



Prep Time:30 min

Start to Finish:8 hr

Makes:8 servings




1 pouch (1 lb 1.5 oz) sugar cookie mix

1/2 cup butter or margarine, softened

2 pints (4 cups) orange sherbet

1 pint (2 cups) vanilla ice cream



1. Heat oven to 375F. In medium bowl, stir cookie mix and butter

until well mixed (mixture will be crumbly).

2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch

glass pie plate, press remaining mixture over bottom and up side of

plate; prick with fork. Bake 16 to 18 minutes or until light golden

brown. Cool completely, about 1 hour.

3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb

mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin

to brown. Cool on cookie sheet, about 30 minutes.

4. While crust and crumb mixture are cooling, place sherbet and ice

cream in refrigerator to soften. Scoop half of softened sherbet over

crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all

of softened ice cream over sherbet and crumbs; spread to cover.

Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over

ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze

until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften

before cutting.

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Frozen "Yogonanas"



Prep Time:20 min

Start to Finish:2 hr 20 min

Makes:14 servings



2 containers (6 ounces each) Original strawberry yogurt

14 wooden sticks with rounded ends

7 large bananas, peeled and cut crosswise in half

2 cups Golden Grahams cereal, finely crushed



1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.

2. Carefully insert wooden stick into cut end of each banana half.

Roll each banana in yogurt, then sprinkle with cereal. Place on

cookie sheet.

3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

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Rainbow Sherbet Pie



Prep Time:15 min

Start to Finish:2 hr 15 min

Makes:8 servings



1 quart rainbow sherbet, slightly softened

1 package (6 ounces) ready-to-use graham cracker pie crust

1 cup frozen (thawed) whipped topping or Whipped topping from a

pressurized can

1 cup cut-up fruit

Orange peel strips, if desired



1. Spread sherbet in pie crust. Cover and freeze 2 hours.

2. Spread whipped topping over sherbet. Garnish with fruit and orange

peel. Store covered in freezer.

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