by Caitlin Saniga
- 1 1/2 cups crushed (almost powdered) lemon wafer cookies (The vanilla wafer cookies work, too, I suppose.)
- 5 tablespoons melted butter
- 1 pint mango sorbet
- 1 pint vanilla ice cream
Preheat the oven to 375 degrees.
In a medium bowl, use a rounded spatula to combine the cookie crumbs and butter. Pour the mixture into a pie pan and flatten it with your fingers to cover the bottom and sides of the pan. Bake the crust for 6 to 8 minutes, just enough so that it firms. Place the pan on a potholder and refrigerate for 30 minutes.
Microwave the mango sorbet for 15 seconds. Use a spatula to spread the sorbet over the bottom of the pie crust. Freeze pie for 30 minutes.
Microwave the vanilla ice cream for 15 seconds. Use a spatula to spread the ice cream over the sorbet, being careful not to mix the two layers. Freeze pie for 30 minutes.
Run a flat-edge knife or pie cutter under hot water and cut the pie into slices. Serve immediately.
Makes 8 servings.
Recipe: Caitlin Saniga
Photos: Caitlin Saniga
*Throughout June, “Freeze These” will feature our favorite frozen dessert recipes — all of which can be found here.