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Back to Recipe List	* Exported from MasterCook * Ginger Ice Cream Pie Recipe By : Betty Crocker's Desserts Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-04 Apr 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups gingersnap crumbs 1/4 cup butter or margarine -- melted 1 quart vanilla ice cream 1/4 cup chopped crystallized ginger Heat oven to 350F. Mix gingersnap crumbs and butter. Reserve 1 to 2 tablespoons crumb mixture for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of ungreased 9-inch pie pan. Bake 10 minutes. Cool. Soften ice cream slightly; stir in ginger. Spoon into pie crust; sprinkle reserved crumb mixture over top. Freeze until firm, about 4 hours. Remove from freezer 10 to 15 minutes before serving. From Betty Crocker's Desserts Cookbook; 1974. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 April 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 26g Fat (62.0% calories from fat); 5g Protein; 31g Carbohydrate; 0g Dietary Fiber; 89mg Cholesterol; 223mg Sodium. Exchanges: 5 Fat; 2 Other Carbohydrates.

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