Serves: 8
Total Calories: 195
1. In large saucepan stir together syrup, sugar and margarine. Cook over low heat, stirring until mixture starts to boil. Remove from heat. Add cereal, stirring until well coated.
2. Spread mixture evenly in bottom and around sides of 9-inch pie pan to form crust. Freeze until firm, about 30 minutes.
3. Allow ice cream to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm, about 4 hours. Let pie stand at room temperature about 10 minutes before cutting into 8 slices.
This Orange Swirl Ice Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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