There is nothing better then a homemade (or semi-homemade as Sandra Lee would say) dessert to impress mommys (and Minis) at the end of a playdate. And with the temps hitting the 100s – there is no better way to cool of than ice cream! The folks at Pillsbury sent MiniMunchers over this amazing Key Lime Cooler Mini Ice Cream Pie that will be sure to do the trick this summer!
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Key Lime Cooler Mini Ice Cream Pie
Ingredients
1 box Pillsbury%uFFFD refrigerated pie crusts, softened as directed on box
1 cup lime sherbet
1 cup vanilla ice cream
1/2 cup whipped topping
Grated lime peel, if desired
Directions
Heat oven to 450%uFFFDF. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.
HAPPY MUNCHING!
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