For now, please enjoy this recipe for the best summer treat you could possibly find. I didn't think to take a picture until I got to the last piece. But, oh, so delicious!
Chocolate-Berry Cream Pies
* 1/2 gallon chocolate ice cream, softened
* 1 can (11-1/2 ounces) frozen cranberry-raspberry juice concentrate, thawed
* 1 carton (16 ounces) frozen whipped topping, thawed, divided
* 3 chocolate crumb crusts (9 inches)
* 1 can (21 ounces) raspberry pie filling
In a large mixing bowl, combine ice cream and juice concentrate. Fold in 4 cups whipped topping. Spoon into crusts. Cover and freeze for 4 hours or until firm.
Remove pies from the freezer 15 minutes before serving. Garnish with pie filling and remaining whipped topping.
Yield: 3 pies (8 servings each).
6 comments:
It looks tastah!
Can't wait to hear the news! I've been a lazy blogger myself. But HELLO it's not like I don't have a good excuse! Buying and selling real estate is a dirty, exhausting affair, I'll tell you!
April vs the Devil Round One! WOooo! Can't wait!
That cake looks too tasty to have lasted long.
*sigh* The pie did not have a long life expectancy, despite its freezing capabilities. Note: I didn't eat all 3 pies. I gave 2 of them away to loving homes.
Mmmmm. Pie........ *drools*
I just realized it makes 3 freakin' pies! Ack! Sooo much delicious pie!
You're saying this makes THREE pies?
One for me
One for Joe
One for El Guille
SOLD!
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