Frosty Ricotta Cheese Pie

Ingrients & Directions 1 cn 6 oz. frozen orange juice co 1 pt Vanilla ice cream or ice mil 1 c Ricotta cheese 2/3 c Raspberry jam 3 c Non dairy whipped topping,th 2 ea Ready made graham cracker pi 1/8 ts Orange food coloring,if desi In a large mixing […]

Ingrients & Directions


1 cn 6 oz. frozen orange juice co
1 pt Vanilla ice cream or ice mil
1 c Ricotta cheese
2/3 c Raspberry jam
3 c Non dairy whipped topping,th
2 ea Ready made graham cracker pi
1/8 ts Orange food coloring,if desi

In a large mixing bowl,beat frozen orange juice concentrate for
about 45 seconds.Spoon in softened ice cream and blend.Fold in whipped
topping,Ricotta cheese and food coloring,if desired. Blend until
smooth.Place bowl in the freezer for 15 to 20 minutes until mixture
will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each
pie crust.Spoon Ricotta mixture into crusts; do not over
fill.Cover,loosely,with several layers of plastic wrap and freeze
until firm,at least 6 hours or overnight.Let stand for 20 to 30
minutes at room temperature before serving.Garnish with peach
slices,raspberries and mint sprigs,if desired.

Yields
8 Servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Chef Freddy's Apple Rhubarb Pie

Fri Jul 2 , 2010
Ingrients & Directions 2 c Red rhubarb [/” slices] 1 c Sugar 1 ts Cinnamon 1 cn (21oz) Apple pie filling 3/4 ts Apple pie spice 3 tb [instant] tapioca 1 [9 in] pie shell for double Crust pie 1) In a medium mixing bowl combine the rhubarb, sugar, and […]

You May Like