BLUE GLASS PIE PLATE RECIPES

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BIRTHDAY PARTY ICE CREAM PIE RECIPE - PILLSBURY.COM



Birthday Party Ice Cream Pie Recipe - Pillsbury.com image

This colorful cookie pie is ready to party! Speckled with fun, multi-colored sprinkles, this easy-to-make treat is perfect for birthdays (or any special day). The Pillsbury™ refrigerated sugar cookies crust studded with candy sprinkles starts things off on a sweet note, but the star of the show here has to be the filling—a sprinkles-packed, no-churn, homemade vanilla ice cream that’s surprisingly simple to make. Serve it topped with whipped cream and extra sprinkles for a treat that’s sure to be a hit with grown-ups, children, and grown-ups’ inner children.

Provided by Pillsbury Kitchens

Total Time 145 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 8

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2 cup plus 1 tablespoon multicolored candy sprinkles
2 1/4 cups heavy whipping cream
1/4 cup evaporated milk (from 5-oz can)
1/8 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons vanilla
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray; lightly flour.
  • In medium bowl, break up cookie dough. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom and up side of pie plate.
  • Bake 15 to 19 minutes or until golden brown. Place pie plate on cooling rack. Using flat bottom of drinking glass, gently press center of crust to flatten slightly. Cool completely, about 1 hour 30 minutes.
  • In large bowl, mix 1 3/4 cups of the whipping cream, the evaporated milk and salt. Beat with electric mixer on high speed 2 to 3 minutes or until mixture thickens. On low speed, slowly add sweetened condensed milk and vanilla; beat on high speed 3 to 4 minutes or until soft peaks form. Fold in 1/4 cup of the candy sprinkles. Pour whipped cream mixture over cookie crust in pie plate; spread evenly.
  • In small bowl, using clean beaters, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Place whipped cream mixture in decorating bag fitted with star tip. Pipe whipped cream decoratively around edges and in center of pie. Sprinkle with remaining 1 tablespoon candy sprinkles. Freeze at least 8 hours or overnight.
  • Remove from freezer 20 to 30 minutes before serving. To serve, cut into wedges. Store pie covered in freezer.

Nutrition Facts : Calories 470 , CarbohydrateContent 50 g, CholesterolContent 70 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 38 g, TransFatContent 1/2 g

BIRTHDAY PARTY ICE CREAM PIE RECIPE - PILLSBURY.COM



Birthday Party Ice Cream Pie Recipe - Pillsbury.com image

This colorful cookie pie is ready to party! Speckled with fun, multi-colored sprinkles, this easy-to-make treat is perfect for birthdays (or any special day). The Pillsbury™ refrigerated sugar cookies crust studded with candy sprinkles starts things off on a sweet note, but the star of the show here has to be the filling—a sprinkles-packed, no-churn, homemade vanilla ice cream that’s surprisingly simple to make. Serve it topped with whipped cream and extra sprinkles for a treat that’s sure to be a hit with grown-ups, children, and grown-ups’ inner children.

Provided by Pillsbury Kitchens

Total Time 145 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 8

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2 cup plus 1 tablespoon multicolored candy sprinkles
2 1/4 cups heavy whipping cream
1/4 cup evaporated milk (from 5-oz can)
1/8 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons vanilla
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray; lightly flour.
  • In medium bowl, break up cookie dough. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom and up side of pie plate.
  • Bake 15 to 19 minutes or until golden brown. Place pie plate on cooling rack. Using flat bottom of drinking glass, gently press center of crust to flatten slightly. Cool completely, about 1 hour 30 minutes.
  • In large bowl, mix 1 3/4 cups of the whipping cream, the evaporated milk and salt. Beat with electric mixer on high speed 2 to 3 minutes or until mixture thickens. On low speed, slowly add sweetened condensed milk and vanilla; beat on high speed 3 to 4 minutes or until soft peaks form. Fold in 1/4 cup of the candy sprinkles. Pour whipped cream mixture over cookie crust in pie plate; spread evenly.
  • In small bowl, using clean beaters, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Place whipped cream mixture in decorating bag fitted with star tip. Pipe whipped cream decoratively around edges and in center of pie. Sprinkle with remaining 1 tablespoon candy sprinkles. Freeze at least 8 hours or overnight.
  • Remove from freezer 20 to 30 minutes before serving. To serve, cut into wedges. Store pie covered in freezer.

Nutrition Facts : Calories 470 , CarbohydrateContent 50 g, CholesterolContent 70 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 38 g, TransFatContent 1/2 g

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BIRTHDAY PARTY ICE CREAM PIE RECIPE - PILLSBURY.COM
This colorful cookie pie is ready to party! Speckled with fun, multi-colored sprinkles, this easy-to-make treat is perfect for birthdays (or any special day). The Pillsbury™ refrigerated sugar cookies crust studded with candy sprinkles starts things off on a sweet note, but the star of the show here has to be the filling—a sprinkles-packed, no-churn, homemade vanilla ice cream that’s surprisingly simple to make. Serve it topped with whipped cream and extra sprinkles for a treat that’s sure to be a hit with grown-ups, children, and grown-ups’ inner children.
From pillsbury.com
Reviews 4.5
Total Time 145 minutes
Calories 470 per serving
  • Remove from freezer 20 to 30 minutes before serving. To serve, cut into wedges. Store pie covered in freezer.
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