#3907 - Dove Ice Cream Bars

(by Shirley McNevich)

1 pint good quality vanilla ice cream
12oz. Dove Promises milk chocolates (unwrapped)
1/2 cup vegetable oil
popsicle sticks
sea salt

Place the pint of ice cream in the coldest part of your freezer until it is rock hard. Cover a cookie sheet with wax paper. Run some hot water in a tall glass, and place a sharp knife into the glass (so the blade gets hot). Remove the ice cream from the freezer, remove the top and place the pint of ice cream on its side on a cutting board. Cut the pint in half (through the carton and the ice cream), then cut each in half again so you end up with 4 round ice cream slices (still with the carton on them). Place them on the wax paper and place back in the freezer for 10 minutes. Remove the tray from the freezer again, remove the carton pieces from each slice, place a popsicle stick into each slice, then put them back in the freezer. Fill a small pot halfway with water, and bring the water to a boil. Turn the heat back to simmer. Place a glass bowl on top of the pot and add the unwrapped Dove chocolates and the vegetable oil--stir until melted and smooth. Remove the bowl from the heat, place it on a pot holder, and let it cool to room temperature. Once chocolate is cooled, stir it again. Dip each of the ice cream slices into the melted chocolate until coated, place them back on the wax paper and sprinkle a little sea salt on each. Return them to the freezer until solid (at least an hour).

#3670 - Ritz Ice Cream Squares

(by Shirley McNevich)

2 sleeves original flavor Ritz crackers + extra for sprinkling
1/2 cup butter (melted)
1 pint good quality vanilla ice cream
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 - 8oz. Cool Whip (thawed)

Crush the Ritz crackers. In a bowl add crushed Ritz crackers and melted butter--stir to mix. Press the mixture into the bottom of a metal 9 x 13 cake pan. Bake at 350 degrees 6-8 minutes, then cool completely. Sit the ice cream container on the counter so the ice cream thaws a bit, then prepare both boxes of vanilla pudding (according to box directions) in a mixer. Once pudding is ready, leave pudding in mixer on low speed and start adding scoops of the softened ice cream until the whole pint has been added and mixture is smooth. Remove from mixer--add Cool Whip--stir to mix. Spread the mixture over the cooled crust. Crush a few extra Ritz crackers and sprinkle over the top. Refrigerate until cold. Note: you can use any combination of pudding flavor and ice cream flavor that you wish. If you want firmer squares, you can freeze it for a few hours but you will need to let it soften up a bit before cutting.

#3666 - Ritz Ice Cream Sandwiches

(by Shirley McNevich)

1 1/2 cups Nestle's MILK chocolate chips
24 Ritz crackers (original flavor)
1 cup Jif creamy peanut butter
good quality vanilla ice cream

In a microwave safe bowl add the milk chocolate chips--microwave on high in 20 second increments, stirring in between, until melted and smooth. Place a piece of wax paper on a cookie sheet. One at a time dip the flat sides of all the Ritz crackers into the melted chocolate, then place them on the wax paper (chocolate side up). Place the tray in the freezer for 10 minutes. Remove from freezer and spread a thin layer of peanut butter over just 12 of the chocolate coated crackers. Place them back in the freezer for 10 more minutes. Place a heaping spoonful of vanilla ice cream on top of the crackers that have the peanut butter, then place the remaining crackers (chocolate side down) on top of the ice cream covered crackers and press gently to create the sandwich. Place the tray in the freezer for 30 minutes and they are ready to eat. IF there are any leftovers, you can wrap them each in Saran wrap and keep them frozen.

#3570 - Twix Ice Cream Pie

(by Shirley McNevich)

2 1/2 cups crushed Keebler Sandies cookies
1/4 cup melted butter
1/2 cup Nestle's MILK chocolate chips
3 cups good quality vanilla ice cream
1/4 cup caramel ice cream sauce + extra for drizzling
2 cups coarsely chopped Twix candy bars

In a bowl add the crushed cookies and melted butter--stir to mix. Press the mixture into a 9" pie plate. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool completely. Melt the milk chocolate chips according to bag directions. Spread the melted chocolate evenly over the bottom of the cooled crust. Freeze the pie for 30 minutes. Soften the vanilla ice cream in a bowl--press/stir with a spoon until creamy. Add 1 1/2 cups of the crushed Twix bars and 1/4 cup of the caramel ice cream sauce--stir to mix. Spread the ice cream mixture over the chocolate in the pie crust. Sprinkle the other 1/2 cup chopped Twix bars over the ice cream mixture. Drizzle more caramel sauce all over the top. Place a few toothpicks into the pie to keep the Saran wrap from touching the pie. Cover the pie with Saran wrap and freeze it 6-8 hours.

#3569 - Frozen Blueberry Lemon PIe

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust
1 pint good quality vanilla ice cream (slightly softened)
1 pint lemon sherbet (slightly softened)
1 cup fresh blueberries
1/2 cup blueberry preserves

Spread 1/2 of the softened vanilla ice cream over the bottom of the graham cracker crust, then put the crust in the freezer for 30 minutes. Spread all of the softened lemon sherbet evenly over the vanilla ice cream, then put the crust back in the freezer for 30 minutes. Spread the rest of the softened vanilla ice cream over the lemon sherbet. Freeze the pie for 6-8 hours. In a bowl add fresh blueberries and blueberry preservers--stir carefully to mix. When serving the pie, drizzle each slice with the blueberry mixture. Note: you'll have to re-freeze and re-soften the leftover vanilla ice cream between recipe steps.

#3565 - Crispy Ice Cream Pie

(by Shirley McNevich)

1/2 gallon good quality vanilla ice cream (softened)
2 heaping cups Rice Krispies cereal
1/2 cup Kayro clear corn syrup
1/3 cup + 1/2 cup Jif smooth peanut butter

In a bowl add 1/3 cup peanut butter, corn syrup and Rice Krispies--stir with a wooden spoon to mix. Press the mixture into the bottom and up the sides of 2 - 8" pie plates. In a bowl add a few scoops of softened ice cream at a time--mash/mix with a spoon until smooth. Keep adding remaining ice cream and mashing it/stirring it until all of the ice cream is smooth and creamy. Add 1/2 cup of peanut butter--stir until well mixed. Spread half of the ice cream mixture into each of the pie plates. Freeze both pies until firm.

#3538 - One Pan Strawberry Shortcake

(by Shirley McNevich)

1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 TBSP softened butter
1 cup + 2 TBSP white sugar
1 egg
1 tsp. vanilla
1/2 cup milk
3/4 lb. fresh strawberries (washed, stems removed, and halved; more if necessary)
vanilla ice cream

In a bowl add flour, baking powder and salt--stir to mix. In a mixer add butter and 1 cup white sugar--beat. Add egg and vanilla--beat. Slowly add flour mixture--beat. Add milk--beat until smooth but thick. Spread the batter into a butter-greased 9" round cake pan. Arrange the strawberries (cut side down) all over the top of the batter making sure the whole top is well covered with strawberries. Sprinkle 2 TBSP white sugar all over the strawberries. Bake at 350 degrees for 10 minutes, then without opening the oven door reduce the heat to 325 degrees and bake 60 minutes longer or until cake is lightly browned--test with a toothpick for doneness. Serve with good quality vanilla ice cream. Serve cake warm or room temperature.

#3535 - Ice Cream Cupcakes

(by Shirley McNevich)

good quality vanilla ice creamyour choice of toppings (sprinkles, jimmies, etc.)
any syrup toppings (chocolate, caramel, etc.)

Place cupcake liners into a pan or cookie sheet that will fit into your freezer. Place one scoop of vanilla ice cream into each cupcake liner. Add sprinkles, jimmies, etc. as desired. Keep them in the freezer until you are ready to serve. When ready to serve, add a little syrup topping, chopped peanuts, etc. to each (if you wish).

#3527 - Fresh Blueberry Cobbler Cake

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup white sugar + 1/3 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
3/4 cup whole milk
1/3 cup butter (melted)
2 cups fresh blueberries
1 tsp. vanilla
good quality vanilla ice cream

In a bowl add flour, 1/2 cup white sugar the the baking powder--stir. Add the milk and melted butter--stir to mix. Spread the batter into a greased 8" square cake pan. Sprinkle the blueberries evenly over the top. Sprinkle the other 1/3 cup white sugar evenly over the blueberries. Drizzle the vanilla over the top. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Serve warm or at room temperature with vanilla ice cream.

#3130 - Blue Punch

(by Shirley McNevich)

1 gallon blue Hawaiian punch (cold)
1 - 2 liter bottle of Sprite soda (cold)
good quality vanilla ice cream OR a second smaller bottle of blue Hawaiian punch

If you opt to use the second bottle of blue Hawaiian punch, use it to fill ice cube trays and freeze it overnight to make blue ice cubes. In a large punch bowl add half of the 1 gallon blue Hawaiian punch and half of the cold Sprite--stir slowly to mix. Drop some of the blue ice cubes in to keep it cold. If you opt for the vanilla ice cream, skip making the blue ice cubes. Once you mix half of the blue Hawaiian punch and half of the cold Sprite, add scoops of vanilla ice cream to the top.

#2889 - Ritz Ice Cream Pie

(by Shirley McNevich)

Crust: 2 sleeves Ritz crackers (crushed); 1 1/2 sticks Parkay margarine (softened)

Filling: 3 - 3oz. boxes Jell-O instant coconut pudding mix; 2 cups milk; 1/2 gallon good quality vanilla ice cream (softened); 1 - 8oz. Cool Whip (thawed)

In a bowl add the crushed crackers and softened Parkay--mix well. Press the cracker mixture into the bottom of a glass 9 x 13 baking dish. Refrigerate the crust for 1 hour. In a mixer add the 3 boxes of pudding mix and milk--beat. While the mixer is running keep adding scoops of ice cream to the mixture until all of the ice cream is in the mixture and the mixture is smooth. Pour the mixture into the cold crust. Refrigerate overnight. Serve each piece with a scoop of Cool Whip.

#2853 - Nutty Sundae Pie

(by Shirley McNevich)

1/3 cup Jif peanut butter
1/4 cup Kayro corn syrup (clear)
2 cups Frosted Flakes cereal (coarsely crushed)
1/2 cup chopped peanuts
1 cup Baker's angelflake coconut
1 cup strawberry preserves (NOT jelly)
1 quart good quality vanilla ice cream (slightly softened)
1 - 9" glass pie plate

In a bowl add peanut butter and corn syrup--stir until mixed. Add crushed Frosted Flakes, chopped peanuts and coconut--stir until coated. Use the back of a spoon to press the mixture on the bottom and up the sides of the pie plate. Refrigerate for a few hours until crust is firm. Remove from refrigerator, spread 1/4 cup of the strawberry preserves over the crust. Spoon the softened ice cream over the preserves. Spread the rest of the preserves over the top of the ice cream. Use a butter knife to swirl the preserves through the ice cream. Freeze the pie overnight. Let the pie thaw for 10 minutes before cutting.

#2849 - Frozen Citrus Pie

(by Shirley McNevich)

1 - 6oz. ready-made graham cracker crust
1 - 6oz. can frozen orange juice concentrate OR frozen lemonade concentrate OR frozen pink lemonade concentrate
1 pint good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

Partially thaw the orange juice concentrate. In a mixer add the partially thawed orange juice concentrate--beat for 30 seconds. Add the softened vanilla ice cream--beat. Remove bowl from mixer--add Cool Whip--stir until blended. Spread the mixture into the graham cracker crust. Freeze overnight. Remove from freezer--let stand 10 minutes before cutting.

#2392 - Peanut Butter Ice Cream Pie

(by Shirley McNevich)

1/2 gallon vanilla ice cream (softened)
1 - 8oz. jar Fluff marshmallow
1 - 18oz. jar Jif chunky peanut butter
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)
1 jar fudge ice cream topping

In a large bowl add softened ice cream, marshmallow and peanut butter--stir until well mixed. Spread the mixture into the graham cracker crust--freeze for an hour. Remove from freezer--spread fudge topping over the top of the pie--freeze overnight. The next day spread the Cool Whip over the top before serving.

#2267 - Coconut Cream Dessert

(by Shirley McNevich)

2 sleeves of Ritz crackers (crushed)
1 1/2 sticks butter (melted)
1 1/2 cups milk
3 - 3oz. boxes Jell-O INSTANT coconut cream pudding mix
1/2 gallon of good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

In a bowl add crushed crackers and melted butter--stir to mix. Take out 1 cup of the cracker mixture and set it aside. Press the remaining cracker mixture into a greased 9 x 13 greased cake pan. In a mixer add pudding mixes and milk--beat. Add softened ice cream--beat until smooth. Pour the ice cream mixture over the cracker crust in the cake pan. Place cake pan in freezer for 1 hour, then remove it--spread Cool Whip over the top and sprinkle reserved cracker mixture over the Cool Whip. Return it to the freezer overnight. Thaw slightly before cutting.

#2193 - Layered Oreo Fudge Pie

(by Rita Malick - friend)

20 Oreo cookies
3 1/2 TBSP melted butter (more if necessary)
2 pints good quality vanilla ice cream
1 jar fudge ice cream topping
chopped peanuts

Place cookies in a Ziploc bag a few at a time--crush them fine using a rolling pin. Repeat with all cookies. In a bowl add crushed cookies and melted butter--stir to mix. Add more melted butter if needed. Press the cookie mixture into the bottom and up the sides of an ungreased pie plate. Freeze the crust for 1 hour. Place one container of ice cream on your counter until softened. Remove pie from freezer, spread softened ice cream over the crust, then return pie to freezer for 1 hour. Remove pie from freezer--spread a layer of chocolate fudge ice cream topping over first ice cream layer, then return to freezer for 1 hour. Place second container of ice cream on your counter until softened. Remove pie from freezer and spread second pint of softened ice cream over the fudge layer. Freeze the pie over night. Before serving, spread more fudge topping over the top and sprinkle chopped peanuts over the fudge topping. You may have to let the pie thaw a few minutes before cutting.

#2147 - Lemonade Ice Cream Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1/3 cup pre-sweetened lemonade mix
1/2 cup cold water
2 cups good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

In a mixer add lemonade mix and water--mix until dissolved. Add ice cream--beat on low until blended. Remove bowl from mixer--add Cool Whip--stir until mixed. If mixture is too runny, freeze for a few minutes. Scoop the mixture into the graham cracker crust. Freeze the pie overnight.

#1917 - Green Kool-Aid Party Punch

(by Shirley McNevich)

1 envelope lemon Kool-Aid drink mix
1 envelope lime Kool-Aid drink mix
2 cups white sugar
2 quarts cold water
1 - 46oz. can Dole pineapple juice (cold)
1 quart Schweppe's ginger ale (cold)
2 or 3 pints good quality vanilla ice cream

In a punch bowl add both Kool-Aid mixes, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve add ginger ale--stir. Scoop ice cream and add it to the punch--stir slightly. As ice cream melts, stir punch again.

#1916 - Red Kool-Aid Party Punch

(by Shirley McNevich)

1 envelope cherry Kool-Aid drink mix
1 envelope raspberry Kool-Aid drink mix
2 cups white sugar
2 quarts cold water
1 - 46oz. can Dole pineapple juice (cold)
1 quart Schweppe's ginger ale (cold)
2 or 3 pints good quality vanilla ice cream

In a punch bowl add both Kool-Aid mixes, white sugar and cold water--stir until mixed. Add pineapple juice--stir. When ready to serve add ginger ale--stir. Scoop ice cream and add it to the punch--stir slightly. As ice cream melts, stir punch again.

#1862 - Ice Cream Jell-O

(by Shirley McNevich)

1 - 3.5oz. box strawberry Jell-O
1 cup hot water
1 bag frozen strawberries (DO NOT thaw)
1 cup good quality vanilla ice cream

In a bowl add Jell-O and hot water--stir until mixed. Add frozen strawberries--keep stirring until strawberries separate. Add ice cream--stir until smooth. Refrigerate for 30 minutes, then stir and serve. Keep refrigerated.