Supergobblelistic Pie



Crust:



11/2 cups crushed graham crackers

6 tablespoons melted butter or margarine



Topping:



1/2 pint whipping cream

1/2 cup fudge sauce

1/4 cup chopped nuts

2 cups Blue Bell Banana Pudding Ice Cream

2 cups Blue Bell Tin Roof Ice Cream

2 cups Blue Bell Strawberry Cheesecake Ice Cream

9" or 10" pie plate



Mix together graham cracker crumbs and melted butter. Press firmly into

pie plate. Place in freezer to chill for 1 hour.

Soften ice cream and layer in order listed into cool pie crust. Beat

whipped cream until stiff peaks form.

Fold in fudge sauce. Top with whipped cream and chopped nuts. Freeze 24

hours.



Makes 8 servings

Blue Bell Pecan Delight Pie



This recipe by Kathryn Minyard of Garland was the grand-prize winner in

the 1984 Blue Bell recipe contest.



3 egg whites

1 cup sugar

1/2 teaspoon vanilla

1 cup crushed pecan shortbread cookies or buttery-flavored snack crackers

1/2 cup chopped pecans

1/2 teaspoon cinnamon

1 quart Blue Bell Pecan Pralines 'n Cream Ice Cream, softened

1 small jar caramel topping

Whipped cream



Preheat oven to 350 degrees Fahrenheit.

Beat egg whites until stiff. Gradually add sugar and continue beating

until egg whites are glossy and form stiff peaks.

Add vanilla. Set aside.

Mix crushed cookies (or crackers), pecans and cinnamon.

Fold cookie mixture into beaten egg whites. Pour into well-greased

10-inch pie plate.

Smooth out center and build up sides to form shell.

Bake for 30 minutes at 350 degrees.

Cool shell completely.

Soften ice cream just enough to stir. Fill cooled shell with ice cream.

Spread Caramel topping over ice cream, reserving about 2 tablespoons for

final garnish.

Place in freezer for 1 hour. Top with whipped cream and drizzle with

reserved caramel topping.



Source Blue Bell

Lemon Candy Ice Cream Pie



Helen Chambers of Houston finished second in the 1984 Blue Bell recipe

contest with this dessert.



One 9- or 10-inch graham cracker pie crust

1 tablespoon graham cracker crumbs, reserved

3 quarts Blue Bell Homemade Vanilla Ice Cream (divided use)

1 cup (1/2 pound) lemon-flavor sour ball candies, crushed fine

1/8 teaspoon yellow food coloring



Prepare graham cracker crust, reserving 1 tablespoon graham cracker

crumbs for topping. Place crust in freezer until ready to fill.

Let 1 1/2 quarts of the ice cream soften slightly; keep reserve quarts

in freezer.

Crush lemon-flavored sour-ball candies fine in blender.

Turn softened ice cream into medium bowl and add crushed candy and food

coloring. Stir with wooden spoon just until mixture is combined and ice

cream is evenly colored.

Spoon ice cream mixture into crust and freeze, covered with foil, until

firm, about 6 hours.

Remove reserved 1 1/2 quarts of Homemade Vanilla from freezer. Top pie

with round scoops of ice cream.

Sprinkle reserved graham cracker crumbs on pie.

Cover and return to freezer.

Take out of freezer about 10 minutes before serving time. (Pie keeps

well in freezer.)



Source Blue Bell

Chocolate Ice Crispy Pie



Servings: 6 to 8 servings



1/2 cup Hershey's Syrup

1/3 cup Hershey's Semi-sweet Chocolate Chips

2 cups crisp rice cereal

1/4 cup dairy sour cream

1 qt. favorite flavor ice cream



Butter 8-inch pie plate. In medium microwave-safe

bowl, place syrup and chocolate chips. Microwave at

HIGH (100%) 45 seconds or until hot; stir until

smooth. Remove 1/4 cup chocolate mixture to small

bowl. Add cereal to remaining chocolate mixture,

stirring until well coated; cool slightly. Using back

of spoon, press mixture evenly on bottom and up sides

of prepared pie plate to form crust. Place in freezer

15 or 20 minutes or until crust is firm. Meanwhile,

stir sour crem into reserved chocolate mixture. Spoon

half of ice cream into crust; spoon portion of

chocolate sauce over layer. Top with scoops of ice

cream and remaining sauce. Cover; return to freezer

until serving time.

Frozen Malted Milk Pie



Chocolate Wafer Crust:

1 1/4 cups chocolate wafer crumbs

1/3 cup chocolate malted milk balls, coarsely chopped

6 tablespoons unsalted butter, melted



Ice Cream Filling:

1 pint premium vanilla ice cream, softened

1 cup chocolate malted milk balls, coarsely chopped



Chocolate Glaze:

1/3 cup heavy cream

3 tablespoons chocolate malted milk powder

2 bars (1.5 ounces each) Dark Chocolate, chopped

1 tablespoon light corn syrup



Garnish:

3/4 cup heavy cream

2 tablespoons chocolate malted milk powder

1 tablespoons granulated sugar

Chocolate malted milk balls



Make the chocolate wafer crust:

Mix together wafer crumbs, chopped malted milk balls

and butter in bowl with fork until mixture is well

combined. Pat mixture into bottom and sides of 9-inch

pie plate. Freeze crust for 30 minutes or until firm.



Add the ice cream filling:

Spread half of the softened ice cream in pie shell.

Top with chopped malted milk balls and cover with

remaining ice cream. Cover with plastic wrap and

freeze while preparing chocolate glaze.



Make the chocolate glaze:

Stir together heavy cream and chocolate malted milk

powder in medium heavy saucepan. Continue stirring

until powder is dissolved. Add chocolate and corn

syrup and cook and stir over medium low heat for 2 to

3 minutes or until melted and smooth. Remove from heat

and let stand for 5 minutes or until slightly cool.

Remove pie from freezer and remove plastic wrap. Pour

glaze over top of pie, covering it completely. Freeze

pie until ready to serve.



Garnish the pie:

Combine heavy cream and malted milk powder in chilled

medium bowl and stir until dissolved. Beat cream

mixture and sugar to stiff peaks, using hand-held

electric mixer.



Place whipped cream into pastry bag fitted with large

star tip (such as Ateco #7). Pipe 8 rosettes of cream

around top edge of pie.

Garnish each rosette with chocolate-malted milk ball.

Serve immediately.



Yield: 8 servings

Preparation: 30 minutes plus freezing times

Rocky Road Ice Cream Shop Pie



Prep Time: 15 min

Ready In: 6 h 15 min

Serves: 8



1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

1-1/2 cups cold milk

1 pkg. (4-serving size) Jell-O Chocolate Instant

Pudding

2 cups thawed Cool Whip Whipped Topping

1/2 cup each: Baker's Miniature Semi-Sweet Chocolate

Chips, JET- PUFFED Mini Marshmallows and chopped nuts



Mix baking crumbs and butter in 9-inch pie plate until

well blended; press firmly onto bottom and up side of

pie plate.

Pour milk into large bowl. Add dry pudding mix; beat

with wire whisk 2 min. or until well blended. Let

stand 3 to 5 min. or until slightly thickened. Gently

stir in whipped topping, chocolate chips, marshmallows

and nuts. Spoon into crust.

Freeze pie 6 hours or overnight until firm. Remove

from freezer; let stand at room temperature about 10

min. to soften before serving.

Store leftover pie in freezer.



Size It Up

This recipe is a cool treat on a hot day. Be mindful

of serving size.

Candy Crust Ice Cream Pie

Ingredients

• 2/3 cup semi-sweet chocolate chips
• 1/4 cup butter
• 1/4 cup milk
• 2 cups flaked coconut
• 1 qt. cherry-vanilla ice cream

Directions

Combine first 3 ingredients in small saucepan. Cook over low heat until chocolate melts, stirring to blend. Fold in coconut. Spread on bottom and side of greased 9 inch pie plate. Spread on bottom and side of greased 9 inch pie plate. Chill until firm. Fill shell with ice cream. Freeze until serving time. Thaw in refrigerator for 20 minutes before slicing. Garnish with sweetened whipped cream.

Chocolate Peanut Butter Ice Cream Pie



1-1/2 cups chocolate cookie crumbs

2 Tbsp. chopped peanuts

1/4 cup melted butter

2 cups chocolate ice cream, softened

4 cups vanilla ice cream, softened

1/2 cup peanut butter

1/4 cup chopped peanuts



Preheat oven to 350 degrees F. In medium bowl, combine

cookie crumbs, 2 Tbsp. chopped peanuts and melted

butter and mix well. Press into bottom and up sides of

9" pie pan. Bake at 350 degrees F for 5-6 minutes

until set. Cool completely.



When crust has cooled, spread softened chocolate ice

cream in bottom of crust. Freeze for 30 minutes.

Meanwhile, combine vanilla ice cream and peanut butter

in large bowl and beat until peanut butter is

thoroughly blended with ice cream.



Spread over chocolate ice cream in crust and top with

remaining chopped peanuts. Cover and freeze for at

least 6 hours. Let stand at room temperature for 10

minutes before slicing and serving.

Frozen Peach Pie with Whipped Cream



1 large can (29 ounces) peaches, drained and chopped

(about 1 3/4 cups)

1/2 cup sugar

1 tablespoon lemon juice

1 cup whipping cream whipped

1 cup coconut macaroon cookie crumbs

peach slices for garnish, optional



Combine chopped peaches with sugar and lemon juice.

Fold in whipped cream. Sprinkle half of the macaroon

crumbs in the bottom of a 9-inch pie plate; spoon in

mixture. Top with remaining crumbs. Freeze for about 5

hours, or until firm.



Cut in wedges to serve, and top each serving with a

few peach slices, if desired.

 

Whoppers Candy Malt Shoppe Pie



1 9" graham cracker crumb crust

2 Cups vanilla ice cream, softened

1 tub frozen whipped topping, thawed

2 cups Whoppers, crushed

Additional Whipped Topping

Additional 8-10 Whoppers, whole



Combine softened ice cream and whipped topping until

well blended. Mix 1 cup crushed Whoppers into ice

cream mixture; spoon into crust.



Top with remaining 1 cup crushed Whoppers. Cover;

freeze 4 hours or until firm.



Serve garnished with whipped topping and Whoppers.

Freeze leftover pie.



Makes 8 servings.