Preheat oven to 350 degrees. Break muffins into pieces, spread on baking sheet. Bake 15 to 20 minutes until toasted, stirring occasionally. Cool.
Hy-Vee loaded jumbo cranberry orange muffins serve as the crust of our fruity cherry ice cream pie.
Servings and Ingredients
|3||Hy-Vee Bakery loaded jumbo cranberry orange muffins|
|3 tbsp.||Hy-Vee unsalted butter, melted|
|1||(1.5-qt.) It's Your Churn black jack cherry ice cream, softened|
|Hy-Vee original whipped topping, thawed, for garnish|
|Zoet 57% cacao dark chocolate bar, shaved into curls, for garnish|
|3||Hy-Vee maraschino cherries with stems, for garnish|
Things To Grab
- Baking sheet
- Food processor
- 9-inch pie plate
Process muffins in a food processor until crumbly. Add melted butter; process until combined. Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Freeze 10 minutes. Spread softened ice cream into crust. Cover and freeze 4 hours or until firm. Top with whipped cream, chocolate curls, and maraschino cherries, if desired.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 60mg
- Sodium: 230mg
- Total Carbohydrates: 45g
- Protein: 4g