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Creamy Orange Ice Cream Pie

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  • Prep 30 min
  • Total 8 hr 0 min
  • Servings 8
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Frosty layers of sherbet, ice cream and sugar cookie crumbs make a refreshing dessert.
Created Jul 6, 2010
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  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 1/2 cup (125 mL) butter or margarine, softened
  • 4 cups (1 L) orange sherbet
  • 2 cups (500 mL) vanilla ice cream


  • 1
    Heat oven to 375ºF. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).
  • 2
    Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
  • 3
    Meanwhile, on ungreased baking sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on baking sheet, about 30 minutes.
  • 4
    While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

Expert Tips

  • Tip 1
    Variation: Use your favorite sherbet and ice cream flavors. Try raspberry or lime sherbet with vanilla ice cream. Or create a chocolate lover's treat using all chocolate ice cream or frozen yogurt.

Nutrition Information

No nutrition information available for this recipe
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