Chocolate Berry Cream Pie
- 1/2 gallon chocolate ice cream, softened
- 1 can frozen cranberry-raspberry juice concentrate, thawed
- 1 carton frozen whipped topping, thawed, divided (16oz.)
- 3 chocolate crumb crusts
- 1 can raspberry pie filling
In a large mixing bowl, combine ice cream and juice concentrate. Fold in 4 cups whipped topping. Spoon into crusts. Cover and freeze for 4 hours or until firm. Remove pies from the freezer 15 minutes before serving. Garnish with pie filling and remaining whipped topping.
By Robin from Washington, IA
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