RASPBERRY ICE CREAM PIE (Pauline's)

CRUST:

20 graham crackers
1/3 c. butter
1/4 c. sugar
2 T. finely chopped pecans or walnuts

Melt butter (do not brown). Roll crackers into crumbs. Mix all ingredients together. Grease a (10 inch) glass pie plate and press the crust onto the bottom and up the sides. Bake 325° for 12-15 minutes til light brown. Cool then chill in the refrigerator.

RASPBERRY FILLING:

1 pkg. (3 oz.) raspberry gelatin
1 pkg. (10 oz.) frozen raspberries, thawed
1 c. boiling water
1 pt. vanilla ice cream

Dissolve gelatin and water and stir til completely dissolved. Cut ice cream into small pieces. Add to gelatin and stir til completely melted. Stir in thawed raspberries and mix well. Pour into cold crust and refrigerate til set (at least 2-3 hours). Top with Cool Whip or whipped cream before serving. Can be made with any berry flavored gelatin if desired.


Raspberry Ice Cream Pie recipe is published in our February, 2006 Menu Minder.