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Desserts

Ice Cream Shop Pie

Ice Cream Shop Pie recipe
photo by:kraft
Made with just four ingredients, this Ice Cream Shop Pie is so easy, even a 13-year-old could make it! (We know because one of our reviewers said so.)
time
prep:
15 min
total:
6 hr 15 min
servings
total:
8 servings
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What You Need

1
cup  cold milk
1
pkg.  (4-serving size) JELL-O Instant Pudding, any flavor
1-1/2
cups  thawed COOL WHIP Whipped Topping
1
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust.

FREEZE 6 hours or until firm.

REMOVE pie from freezer 15 min. before serving. Let stand at room temperature or place in refrigerator until pie can be cut easily. Garnish as desired. Store leftovers in freezer.

Kraft Kitchens Tips

Healthy Living
Looking for a reduced fat version of this delectable dessert? Just use fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust (6 oz.) to save 4g of total fat and 1.5 g of saturated fat per serving.
Variations
Cookies and Cream Pie: Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding and an OREO Pie Crust (6 oz.). Rocky Road Pie: Prepare as directed, using JELL-O Chocolate Instant Pudding and an OREO Pie Crust (6 oz.). Gently stir in 1/3 cup each JET-PUFFED Miniature Marshmallows, chopped PLANTERS Pecans and BAKER'S Semi-Sweet Chocolate Chunks with the whipped topping. Serve topped with chocolate sauce and additional marshmallows and pecans, if desired. Peanut Butter Pie: Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding and adding 1/2 cup peanut butter with the pudding mix. Serve topped with chocolate sauce and chopped PLANTERS Peanuts, if desired.
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