Lime Cooler Mini Ice Cream Pies

Amy Case

By
@amyg81

Nice little treat for a hot day!


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Comments:

Serves:

12

Prep:

20 Min

Cook:

4 Hr 30 Min

Ingredients

1 box
pillsbury refrigerated pie crusts softened as directed on box
1 c
lime sherbet
1 c
vanilla ice cream
1/2 c
whipped topping
1 pinch
grated lime peel, if desired

Directions Step-By-Step

1
Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
2
Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
3
Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Other Tags: Quick & Easy, For Kids