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Ice Cream Parlor Pie recipe

There are several ‘Ice Cream Parlor’ flavorsto choose from when making this easy, lip-smacking pie…what’syour pleasure?!!

Recipe: Ice Cream ParlorPie

1 1/2 cups cold half-and-half or milk1 (4-serving size) package instant pudding,any flavor1 (8-ounce) container non-dairy whippedtopping, thawed (3 1/2 cups)Ice Cream Parlor Ingredients (see below)1 (9-inch) chocolate, vanilla or grahamcracker crumb crust

  • Pour half-and-half into large bowl. Addpudding mix. Beat with wire whisk until well blended, 1 to 2minutes. Let stand 5 minutes or until slightly thickened.
  • Fold whipped topping and Ice Cream ParlorIngredients into pudding mixture. Spoon into crust.
  • Freeze pie until firm, about 6 hours orovernight. Remove from freezer. Let stand at room temperatureabout 10 minutes before serving to soften. Store any leftoverpie in freezer.

    Makes 1 (9-inch) pie; Serves 6 to 8.

    Recipe: Ice Cream Parlor Ingredients

    Chocolate Cookie Pie: Use French vanilla or vanilla flavored puddingmix and a chocolate crumb crust. Fold in 1 cup chopped chocolatesandwich cookies with whipped topping.

    Nutcracker Pie:Use butter pecan flavor pudding mix and graham cracker crumbcrust. Fold in 1 cup chopped mixed nuts with whipped topping.

    Peppermint Stick Pie: Use French vanilla or vanilla flavor pudding mixand a chocolate crumb crust. Fold in 1/2 cup crushed hard peppermintcandies, 1/2 cup miniature semisweet chocolate chips and 2 teaspoonspeppermint extract with whipped topping.

    Rocky Road Pie:Use any chocolate flavor pudding mix and a chocolate crumb crust.Fold in 1/2 cup each miniature semisweet chocolate chips, miniaturemarshmallows and chopped nuts with whipped topping. Serve withchocolate syrup or sauce, if desired.

    Strawberry Banana Split Pie: Use French vanilla or vanilla flavor pudding mix,reducing half-and-half to 3/4 cup and adding 3/4 cup pureed strawberrieswith the half-and-half. Use vanilla crumb crust and line bottomwith banana slices. Garnish with whipped topping, maraschinocherries and chopped nuts. Serve with a puree of sweetened strawberries,if desired.

    Toffee Bar Crunch Pie: Use French vanilla or vanilla flavor pudding mixand graham cracker crumb crust, spreading 1/3 cup butterscotchsauce onto bottom of crust before filling. Fold in 1 cup choppedchocolate-covered English toffee bars (about 6 bars) with whippedtopping. Garnish with additional chopped toffee, if desired.

    Ice Cream Pie – Cookies N Creme Ice Cream Pie

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  • Comments



    This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.


    The crumb crust made of chocolate wafer, walnuts and butter is pressed into a pie pan, filled with layers of softened vanilla ice cream and strawberries, and finished with clouds of freshly whipped cream. TypeText ?


    Layers of chocolate and fudge ice cream with gooey fudge sandwiched in between. A chocolaty no bake treat!

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