Desserts

Ice Cream Shop Pie

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photo by:kraft

Very easy and very refreshing!!! My 13 year old daughter made this and it came out great!

posted by

dmoore9613

on 6/18/2009

time

prep:

15 min

total:

6 hr 15 min

servings

total:

8 servings

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What You Need

cup cold milk

pkg. (4-serving size) JELL-O Instant Pudding, any flavor

1-1/2

cups thawed COOL WHIP Whipped Topping

HONEY MAID Graham Pie 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.