Preheat oven to 350 degrees. Break muffins into pieces, spread on baking sheet. Bake 15 to 20 minutes until toasted, stirring occasionally. Cool.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Hy-Vee loaded jumbo cranberry orange muffins serve as the crust of our fruity cherry ice cream pie.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
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%