Neapolitan Ice Cream Pie
|Vanilla ice cream||1 Pint|
|Dairy sour cream||1 Cup (16 tbs)|
|Light rum||3 Tablespoon|
|Chocolate ice cream||1 Pint|
|Strawberry ice cream||1 Pint|
|Semisweet chocolate square||1⁄2|
Prepare Coconut Crust.
Press coconut mixture onto bottom and sides of a buttered 9-inch pie plate.
Bake in 325° oven about 20 minutes or till golden.
In mixing bowl soften vanilla ice cream using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Combine sour cream and light rum; stir into softened vanilla ice cream.
Freeze ice cream mixture till nearly firm.
Using metal spatula, spread the vanilla ice cream mixture into baked crust.
Arrange scoops of chocolate and strawberry ice cream over vanilla ice cream layer.
Freeze several hours or overnight till firm.
Before serving, in small saucepan combine semisweet chocolate and butter or margarine; heat over low heat till melted, stirring constantly.
Remove pie from the freezer.
Drizzle the warm chocolate mixture over ice cream pie.
Slice pie and serve immediately.