#538 - Ice Cream Pumpkin Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker crust
1 pint chocolate chip ice cream (softened)--NOT mint chocolate chip
1 pint vanilla ice cream (softened)
1 cup Libby's canned pumpkin
1 TBSP cinnamon sugar (pre-mixed)
1 - 8oz. Cool Whip

Spread softened chocolate chip ice cream evenly over the bottom of the graham cracker crust. Place pie in the freezer for 3 hours or until well hardened. In a small bowl mix softened vanilla ice cream, pumpkin and cinnamon sugar--mix thoroughly. Remove pie from freezer and spread pumpkin/vanilla ice cream mixture on top of chocolate chip ice cream. Return to freezer for at least 3 hours until hardened (preferably overnight). Serve with Cool Whip. Keep frozen.

#528 - Ice Cream Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker OR chocolate pie crust
1 quart vanilla ice cream
1 jar fudge sundae topping
1 small bag chopped peanuts

Let ice cream sit out a few minutes on the counter so it's easier to work with. Fill pie crust with vanilla ice cream and place in freezer until the ice cream is firm (about an hour). Remove from freezer and drizzle fudge topping all over the top. Sprinkle the chopped peanuts over the top. Freeze overnight before cutting to serve. Keep frozen.