Creamsicle ice cream pie

By á-3974

Ingredients

• CRUST
• 26 gingersnap cookies
• 1/3 cup pecan pieces
• 5 Tbsp plus 1 tsp (1/3 cup) stick butter, melted
• 2 pt orange sorbet
• 1 pt vanilla ice cream
• 1 cup (1/2 pt) heavy (whipping) cream
• 1 full cup confectioners' sugar
• Garnish: orange slices and mint sprigs

Details

Cooking time 25mins

Preparation

Step 1

1.Coat a 9- to 1O-in. pie plate with nonstick spray.
2.Crust: Pulse gingersnaps and nuts in a food processor
to make fine crumbs. Add butter and process to blend.
Press over bottom and up sides of pie plate. Freeze 30
minutes until firm.
3. Meanwhile soften sorbet and ice cream until spreadable
but not melting.
4. Spread 1 pt sorbet over bottom of crust. Spoon on ice
cream, then spread into an even layer. Top with spoonfuls
of remaining sorbet; spread to edges of pie. Freeze at least
4 hours, or wrap airtight and freeze up to 2 weeks.
5. About 20 minutes before serving: Remove pie from
freezer. Beat cream and sugar in a large bowl with mixer
on medium-high speed until soft peaks form when beaters
are lifted. Spread decoratively on pie; garnish with orange
slices and mint