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Strawberry Smoothie Ice Cream Pie
Ingredients:

1 (7 ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon sugar
2 (1 quart) containerspremium vanilla ice cream
1 quart strawberry
14 cup powdered sugar
1 pint blueberries
2 ripe bananas
waffle cone, pieces if desired (to garnish)
1 whole strawberries (to garnish) or 1 whole blueberries, if desired (to garnish)

Instruction:

Put first 3 ingredients in food processor and process until finely crushed. Press firmly onto the bottom of a lightly greased 10 inch springform pan. Bake at 350 degrees for 10 minutes. Cool pan completely on wire rack. Take vanilla ice cream out of the freezer and let stand for 20 minutes to soften. Put strawberries and 2 tbsps. powdered sugar in food processor and process until pureed, scraping down sides if needed. Remove mixture from food processor and set aside. Pur blueberries and 1 tablespoon powdered sugar in food processor and process until pureed, scraping down sides if needed. Remove mixture from processor and set aside. Mash bananas in a large bowl. Add remaining powdered sugar and mix well. Set aside. Place 1 quart of the ice cream in a large bowl. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm. Divide remaining quart of ice cream in half. Put halves in different bowls. Stir blueberry mixture in one half and banana mixture in the other half. Place bowls in the freezer. Spread half of the strawberry mixture evenly into prepared crust in pan. Place pan and remeining strawberry mixture in the freezer. Freeze for 30 minutes. Spread banana mixture evenly over strawberry mixture and return to freezer for 30 minutes. Repeat same procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry mixture. Freeze for 3 hours or until all layers are firm. Take pie out of freezer and let stand for 15 minutes before cutting to serve. Garnish pie if desired.

Source: www.food.com