My last recipe from spring break is Creamsicle Pie. This recipe adapts very easily, using different types of cookies and different flavors of ice cream.
9 oz. box gingersnaps (about 35 cookies)
5 T butter, melted
3 c. vanilla ice cream, slightly softened
1 1/2 c. orange sherbet, slightly softened
Finely grind gingersnaps and mix with butter, reserving a few crumbs for the top of the pie. Press into a 9″ pie plate coated with cooking spray, and bake 10 minutes at 350F. Cool completely.
Swirl ice cream and sherbet, and place in cooled pie shell. Refreeze until firm.
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