Serves: 8
1. Pour rum over raisins. Let stand 30 minutes.
2. Bake crust as directed, using vanilla wafer cookies. Reserve about 2 tablespoons crumbs to sprinkle over top of pie if desired.
3. Fold raisin mixture into ice cream. Carefully spread ice cream in crust. Freeze about 3 hours or until firm. (If pie has been frozen for several hours or overnight, remove from freezer about 10 minutes before serving to soften slightly.) Store wrapped in freezer.
NUTRITION FACTS: 1 Serving: Calories 350 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 30mg Sodium 260mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 10% Iron 6% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Raisin-Rum Ice-Cream Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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