Creamy Orange Ice Cream Pie Recipes

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CREAMY ORANGE ICE CREAM PIE



Creamy Orange Ice Cream Pie image

Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h

Yield 8

Number Of Ingredients 4

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
2 pints (4 cups) orange sherbet
1 pint (2 cups) vanilla ice cream

Steps:

  • 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.

Nutrition Facts : Calories 540, Carbohydrate 81 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 52 g, TransFat 3 g

NO BAKE ORANGE CREAM PIE



No Bake Orange Cream Pie image

This no bake orange cream pie recipe is the BEST pie recipe for spring and summer months. It's easy to make with the perfect flavor.

Provided by Jennifer

Categories     Cakes & Pies

Time 6h10m

Number Of Ingredients 10

1½ cups graham cracker crumbs
⅓ cup granulated sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
1 (3 oz.) package orange jello
⅔ cup boiling water
½ cup cold water
½ cup ice cubes
1 (8 oz.) container Cool Whip topping
2 cans (15 oz.) mandarin oranges, drained well

Steps:

  • Pulse the graham crackers in a food processor to crumble. Mix in the sugar, cinnamon, and butter until crust forms.
  • Press into a 9-inch spring-form pan and refrigerate for 30 minutes.
  • Add boiling water and gelatin powder to a large bowl; whisk until dissolved.
  • Add cold water and ice cubes; whisk until slightly thickened. Set aside for 10 minutes to allow jello to set.
  • Add cool whip topping to jello and whisk together until light and fluffy. Stir in the oranges and refrigerate for 30 minutes, or until thickened.
  • Add the pie filling to the crust and refrigerate for up to 6 hours, or until firm. Top with cool whip and enjoy!

CREAMY ORANGE ICE CREAM PIE



Creamy Orange Ice Cream Pie image

You will love this refreshing orange ice cream pie! it has a cookie crust and orange sherbet filling. it is delish!! It needs to freeze for 4-6 before serving.

Provided by icetea

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 (17 1/2 ounce) envelope betty crocker sugar cookie mix
1/2 cup butter or 1/2 cup margarine, softened
2 pints Orange sherbet
1 pint vanilla ice cream

Steps:

  • 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.

Nutrition Facts : Calories 280.1, Fat 16.9, SaturatedFat 10.6, Cholesterol 46.2, Sodium 144.3, Carbohydrate 30.9, Fiber 2.7, Sugar 25.6, Protein 2.2

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