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Rainbow Ice Cream Pie Recipe
|Chopped mixed candied fruits||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Rum flavoring||1⁄2 Teaspoon|
|Brown edge/Vanilla wafer fine cookie crumbs||2⁄3 Cup (10.67 tbs)|
|Melted butter||3 Tablespoon|
|Brown edge/Vanilla wafer fine cookie crumbs||12|
|Chocolate ice cream||1 Pint|
|Vanilla ice cream||1 Pint|
|Strawberry ice cream||1 Pint|
Serving size: Complete recipe
Calories 4114 Calories from Fat 1362
% Daily Value*
Total Fat 151 g232.4%
Saturated Fat 77.4 g386.8%
Trans Fat 0 g
Cholesterol 409.4 mg
Sodium 1306.7 mg54.4%
Total Carbohydrates 660 g220%
Dietary Fiber 18.8 g75.2%
Sugars 487.1 g
Protein 51 g101.3%
Vitamin A 82.4% Vitamin C 57%
Calcium 102.1% Iron 8.3%
*Based on a 2000 Calorie diet
Bring to a boil and simmer 1 minute.
Remove from heat and stir in rum flavoring.
Combine cookie crumbs and butter and blend well.
Press mixture evenly over bottom of a 9-inch pie plate.
Stand whole cookies upright around edge.
Spoon chocolate ice cream into a layer in cookie crust and drizzle 1/4 of the sauce over top.
Repeat process using vanilla and strawberry ice cream and sauce.
Freeze until serving time.
Serve with remaining sauce.
Makes one 9-inch pie.