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Ingredients:
12
sugar cones
2
tablespoons sugar
5
tablespoons butter, melted
2
cartons (28 fl. oz.) Haagen-Dazs® Pistachio Ice Cream, softened*
1
carton (14 fl. oz.) Haagen-Dazs® Mango Sorbet, softened*
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Preparation:
Heat oven to 350F. Crush sugar cones in food processor or blender until finally chopped. In medium bowl, combine sugar cone crumbs, sugar and melted butter; mix well. Press crumb mixture firmly in bottom and up sides of 9-inch pie pan. Bake at 350F. for 6 to 8 minutes. Cool completely.
Spoon 1 carton pistachio ice cream into crust and spread evenly. Spoon 1 carton mango sorbet on top of pistachio ice cream. Repeat with remaining 1 carton pistachio ice cream, swirl top to finish. Freeze for 2 to 3 hours or until firm.
To serve, let pie stand at room temperature for 10 minutes; cut into wedges; serve immediately.
10 servings
TIP:
* To soften ice cream and sorbet, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
view nutrition facts
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