1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 cup orange sherbet
1 cup vanilla ice cream
1/2 cup whipped topping
Fresh orange peel, if desired
Instructions
1. Heat oven to 450F. 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 orange
peel.
Originally Submitted
4/22/2012
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