- 10
- 380 mins
Ingredients
- ~*~******************************************
Preparation
Step 1
CRUST
1⁄4 cup butterscotch or caramel ice cream topping
2 Tbsp stick butter
28 vanilla wafer cookies, broken up (4 cups)
3⁄4 cup peach preserves
3 pt vanilla ice cream, softened
1⁄2 cup raspberry pourable fruit
TOPPING
1⁄2 pt raspberries
2 ripe medium peaches, sliced
1⁄4 cup raspberry pourable fruit
Crust: Heat topping and butter in a bowl in microwave on medium or in a saucepan over low heat until butter melts.
Process cookies in food processor until fine crumbs form. Add warm mixture; process until crumbs are moistened. Scrape into pie plate; press over bottom and up sides.
Stir preserves vigorously into ice cream in a large bowl. Spread half in crust. Put pie and bowl in freezer 2 hours or until ice cream in pie is firm. Spread pie with pourable fruit. Cover with remaining mixture in bowl. Freeze 4 hours or until firm.
About 30 minutes before serving: Top pie with berries, peaches and pourable fruit. Refrigerate until serving. For neat wedges, dip a long sharp knife into hot water between cuts.Planning Tip: Can be made through Step 4 up to 2 weeks ahead. Wrap airtight once from frozen.