Cranberry Orange Muffin Ice Cream Pie

Recipe

Dessert
Cranberry Orange Muffin Ice Cream Pie

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Recipe Data

10
Servings
10min
Prep
4hr25min
Total

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    Description

    Hy-Vee loaded jumbo cranberry orange muffins serve as the crust of our fruity cherry ice cream pie.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    3Hy-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
    3Hy-Vee maraschino cherries with stems, for garnish

    Things To Grab

    • Baking sheet
    • Food processor
    • 9-inch pie plate

    Directions

    1. Preheat oven to 350 degrees. Break muffins into pieces, spread on baking sheet. Bake 15 to 20 minutes until toasted, stirring occasionally. Cool.

    2. 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.

    3. 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.

    Nutrition facts

    Servings

    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 60mg
    • Sodium: 230mg
    • Total Carbohydrates: 45g
    • Protein: 4g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons October 2019