 Do you remember that delicious, creamy orange and vanilla ice cream treat you loved as a child? Now you can have it just about anytime you want to with this convenient make-ahead desert!
- 1 cup miniature marshmallows
- 1 cup (6 ounces) of semisweet chocolate chips
- 1 cup of evaporated milk
- 1 pink of softened vanilla ice cream
- 1 pint of softened orange sherbet
- 1 9-inch graham cracker crust
- 1/3 cup coarsely chopped pecans (optional)
In a saucepan, combine the marshmallows, chocolate chips and milk. Brink to a boil over medium heat, cook and stir for 2 minutes or until the mixture is melted together before removing from heat. Cool completely.
While the chocolate mixture is cooling, alternately arrange scoops of ice cream and sherbet in the crust and smooth out the top (the back of a wooden spoon does this nicely). Pour the chocolate sauce over the pie and sprinkle with pecans (if desired). Cover and freeze for up to four hours before serving. This pie can remain frozen for up to 2 months.
The Orange-Chocolate Pie yields between 6 and 8 servings.
| 
