Title: Ice-Cream Delight
Categories: Dessert
Yield: 1 Servings

1/2	pk	(15 oz.) refrigerated piecrusts
1	tb	Flaked coconut; toasted
4	c	Vanilla ice cream; softened
1	cn	(6 oz.) orange juice concentrate, thawed
1	cn	(8 1/4 oz.) crushed pineapple, undrained

Fit pie crust into a 9 inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Press coconut into piecrust.

Bake at 425 for 9 to 11 minutes or until golden brown; cool.

Combine ice cream, juice concentrate and pineapple. Cover and freeze 1 hour. Spoon into prepared piecrust. Cover and freeze 8 hours or overnight. Makes 1 9 inch pie.

Posted to MM-Recipes Digest V4 #5

Recipe by: Southern Living Recipes

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