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Lemon Layered Ice Cream Pie Recipe

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This recipe for Lemon Layered Ice Cream Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
9 (2") gingersnap cookies
1/2 cup corn flake crumbs
1/4 cup sugar
2 TBS Butter
1 Tsp water

FILLING:
1 (15.75oz) can lemon pie filling
1 Tbs lemon juice
1 quart (4 cups) low fat vanilla ice cream, slightly softened
1 Tsp grated lemon peel
Directions:
Directions:
1- Place cookies in blender - process until crumbs are fine. Reserve 2 tsp crumbs for garnish. Put remaining crumbs in food processor bowl, add corn flake crumbs, sugar & butter. With machine running, add water, processing until blended. Press mixture firmly in bottom & sides of 9 inch pie pan.
2- In small bowl, combine pie filling and lemon juice until well blended - set aside.
3- In large bowl, stir together ice cream & lemon peel just until mixed. Quickly spread half of ice cream mixture in pie pan. Top with pie filling mixture, spreading evenly. Spoon remaining ice cream mixture over top, spread evenly to cover. Sprinkle with reserved crumbs. Freeze at least 2 hours or until firm in center.
4- To serve, let pie stand at room temperature for 10 to 15 minutes before cutting.

 

 

 

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