Tropical Breeze Ice Cream Pie

 

by Kara Kimbrough

1 (9-inch) shortbread pie crust (or graham cracker)

1 (20-ounce) can crushed pineapple, drained

2 firm bananas

1 quart orange sherbet or favorite flavor of fruity ice cream, such as strawberry, softened

1 cup whipping cream

1/4 cup chopped nuts, lightly toasted

1/4 cup flaked coconut, lightly toasted

 

First, place nuts and coconut on a baking sheet and toast in a 200-degree oven for a few minutes, being careful not to burn. While they are toasting, slice bananas and place in bottom of prepared pie crust. Spread sherbet or ice cream over bananas, then top with drained pineapple. Whip cream with hand mixer until soft peaks form. Spread over pineapple. Sprinkle toasted nuts and coconut over whipped cream. Cover lightly with non-stick foil and freeze for four hours or longer before slicing.

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