You’re only five ingredients away from these dreamy Mini Creamsicle™ Ice Cream Pies! Bake Pillsbury™ pie crusts in muffin tins, then fill with a sherbet-ice cream mixture and top with a creamy whipped topping and orange peel. Perfect for a summertime party!
Mini Creamsicle™ Ice Cream Pies
- Prep Time 20 min
- Total 4 hr 30 min
- Ingredients 5
- Servings 12
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 cup orange sherbet
- 1 cup vanilla ice cream
- 1/2 cup whipped topping
- Fresh orange peel, if desired
Instructions
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Step1Heat oven to 450°F. 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.
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Step2Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
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Step3Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and orange peel.
Nutrition
190
Calories
10g
Total Fat
1g
Protein
23g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 190mg
- 8%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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