Ice Cream Pie With Raspberry Sauce

Name: Ice Cream Pie With Raspberry Sauce
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 8-12 serving(s)
Ingredients: 2 cups frozen unsweetened raspberries, thawed (reserve juice); 3 tablespoons granulated sugar; 1 teaspoon cornstarch; 1/4 teaspoon almond extract; 2 cups whipped topping; 1 1/2 tablespoons cocoa powder; 1 chocolate cookie pie crust; 6 cups vanilla ice cream

Submitted by Mrs Marcy D

"I found this easy recipe in a book a long time ago, and put my own twist on it. The recipe calls for vanilla ice cream, but you can get creative with it. And I recommend that it's sliced into small pieces, it's very rich! Rich and delicious!"

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Ready In:: 4hrs 25mins
Ingredients:: 8
Serves:: 8-12

ingredients

2 cups frozen unsweetened raspberries, thawed (reserve juice)
3 tablespoons granulated sugar
1 teaspoon cornstarch
¹⁄₄ teaspoon almond extract
2 cups whipped topping
1 ¹⁄₂ tablespoons cocoa powder
1 chocolate cookie pie crust
6 cups vanilla ice cream

directions

Put berries (& liquid), sugar, and cornstarch in a medium saucepan and toss until cornstarch is completely dissolved.
Bring to a boil over medium-high heat, and continue boiling for one minute to thicken, stirring constantly.
Remove from heat -- stir in almond extract -- let cool completely.
While berries are cooling, place whipped topping a medium bowl, sift cocoa over it, and gently fold in until well blended.
Spoon half of raspberry mixture evenly over chocolate crust. Gently spoon ice cream on top, being careful not to disturb raspberry mixture (I recommend you to let the ice cream sit out for a while to soften. It's easier to mound).
Top mounded ice cream with chocolate whipped topping, spreading evenly.
Cover loosely with aluminum foil (but use toothpicks on top and sides first to prevent wrap from sticking).
Freeze until firm - at least four hours, but longer if you want. (Cook time noted is actually freeze time!).
To serve: Slice pie. Dust cocoa powder over each piece and drizzle with any remaining raspberry sauce.
Store leftover sauce in fridge and pie in freezer.
Enjoy!

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RECIPE SUBMITTED BY

Mrs Marcy D

I live in a small town in Western PA about 2 hours from Pittsburgh. I just quit my job as an office assistant after 7 years to be the full-time "mom" of a darling (& feisty!) 4 year old daughter. I also left with full intentions to return to college & work on my degree ... until I ended up pregnant. Again. Our son was born this Aug. '09 and he is beautiful, healthy, just wonderful! We're so blessed. :) My husband is a United States Marine Corps veteran, having toured Iraq twice -- the second time while I was pregnant with our daughter. But he's back safe and sound. We are so lucky and have much to be thankful for! My favorite TV channel of all time (when I have time to watch) is Food Network ... it's what got me "into" cooking to begin with. My favorite celebrity chefs are: Rachel Ray (I think I like her personality more than her food though), Giada DeLaurentiis and Ina Garten. The latter two have made some great things. I am currently on a low-fat diet but indulge sometimes ... I have a b-i-i-i-g sweet tooth! (Maybe I should say that I just have a whole mouthful of sweet tooths ... er ... teeth). As for my biggest pet peeve in life? Well ... it doesn't have too much to do with food (depending on how you look at it) ... but it's the hiccups. I hate hearing them and I hate having them! But when I eat or drink (or laugh) too much ... they're just inevitable. I also hate it when I am looking very forward to eating something in the fridge ... and its GONE by the time I get to it (my husband is always the culprit, but he tries to blame the baby).

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