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Raspberry-Ice Cream Pie

Prep time

25 min

Total time

3 hr 25 min

Servings

Makes 10 servings.

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    Ingredients
    • 2/3 cup boiling orange juice
    • 1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
    • 1/2 pt. (1 cup) vanilla ice cream
    • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    • 1-1/4 cups fresh raspberries, divided
    • 1 OREO Pie Crust (6 oz.)
Preparation
  • Stir  boiling juice into dry gelatin mix in large bowl at least 3 min. until completely dissolved.
  • Add  ice cream by spoonfuls, stirring with wire whisk after each addition until ice cream is completely melted. Add half of the whipped topping; stir until well blended. Gently stir in 1 cup of the raspberries. Refrigerate, if necessary, until mixture is thick enough to mound. Spoon into crust.
  • Freeze  3 hours or until firm. Top with the remaining whipped topping and remaining 1/4 cup raspberries just before serving. Store leftover pie in freezer.

Recipe Tips

Size It UpSavor a serving of this crowd-pleasing dessert on special occasions.

54807

Nutrition Information

Nutrition per serving

  • Calories

    220

  • Total fat

    10g

  • Saturated fat

    6g

  • Cholesterol

    5mg

  • Sodium

    150mg

  • Carbohydrate

    32g

  • Dietary fiber

    2g

  • Total sugars

    22g

  • Protein

    3g

  • Vitamin A

    2%DV

  • Vitamin C

    8%DV

  • Calcium

    2%DV

  • Iron

    6%DV

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