2 pt Vanilla ice cream; slightly
-softened
1 Chocolate wafer crust (see
-below)
3 c Mixed fresh fruits (we use
-blueberries; raspberries,
-sliced strawberries and
-peaches)
1 Kiwi fruit; peeled, cut in
-small wedges
1/2 c Strawberry ice-cream topping
-(from a jar)
Mint sprigs for garnish
-CHOCOLATE-WAFER CRUST-
1/4 c Butter or margarine
1 1/3 c Fine chocolate wafer crumbs
-(about 26)
Prepare Chocolate-Wafer Crust. Spread half the ice cream over crust; add
half the fruits (except the kiwi). Using a large serving spoon or ice-cream
spade, spoon remaining ice cream over top. Freeze at least 3 hours or
overnight. Before serving, top with remaining fruits, including kiwi;
drizzle with topping and garnish with mint. Refrigerate about 10 minutes to
soften ice cream slightly. Makes 8 servings, 448 calories each.
Chocolate-Wafer Crust: Heat oven to 375 degrees. Melt butter in medium
size saucepan. Remove from heat; stir in chocolate-wafer crumbs. When well
moistened, press evenly over bottom and up sides of a 9-inch pie plate.
Bake for 8 minutes. Cool on wire rack before filling.
FROM SOME MAGAZINE
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings