Creamy Orange Ice Cream Pie Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing Summer dessert.
|1||pouch (1 lb 1.5 oz) sugar cookie mix|
|1/2||cup butter or margarine, softened|
|2 pints (4 cups) orange sherbet 1 pint (2 cups) vanilla ice cream|
|.||Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).|
|Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.|
|Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.|
|While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.|