Rainbow Ice Cream Pie
|Chopped mixed candied fruits||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Rum flavoring||1⁄2 Teaspoon|
|Brown edge/Vanilla wafer fine cookie crumbs||2⁄3 Cup (10.67 tbs)|
|Melted butter||3 Tablespoon|
|Brown edge/Vanilla wafer fine cookie crumbs||12|
|Chocolate ice cream||1 Pint|
|Vanilla ice cream||1 Pint|
|Strawberry ice cream||1 Pint|
Combine candied fruits, pecans, corn syrup, sugar and orange juice in a saucepan.
Bring to a boil and simmer 1 minute.
Remove from heat and stir in rum flavoring.
Combine cookie crumbs and butter and blend well.
Press mixture evenly over bottom of a 9-inch pie plate.
Stand whole cookies upright around edge.
Spoon chocolate ice cream into a layer in cookie crust and drizzle 1/4 of the sauce over top.
Repeat process using vanilla and strawberry ice cream and sauce.
Freeze until serving time.
Serve with remaining sauce.
Makes one 9-inch pie.