Lime Cooler Mini Ice Cream Pies

By carvalhohm

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 1 cup lime sherbet
• 1 cup vanilla ice cream
• 1/2 cup whipped topping
• Grated lime peel, if desired

Details

Servings 12
Cooking time 270mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.

2 Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.

3 Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.

Serving Size: 1 Serving Calories190 ( Calories from Fat90), % Daily Value Total Fat10g10% (Saturated Fat5g,5% Trans Fat0g0% ), Cholesterol10mg10%; Sodium190mg190%; Total Carbohydrate23g23% (Dietary Fiber0g0% Sugars5g5% ), Protein1g1%