Recipe & Image taken from http://www.realhousemoms.com
4 cups low fat
honey graham cracker crumbs (or to save time, you can buy the pre made graham
cracker crumbs)
¾ cup sugar
1 cup butter,
melted
3-1/2 quarts
vanilla ice cream, softened (I use Dreyer’s Slow Churned Classic Vanilla-it has
½ the fat and ⅓ fewer calories than regular ice cream)
2 cans (12
ounces each) frozen orange juice concentrate, thawed
In
a bowl, combine cracker crumbs and sugar, and stir in butter
Set
aside 2 cups for topping
Press
remaining crumb mixture into two greased 9×13 pans
Cover
and freeze for at least 10 minutes
In
a large bowl, combine ice cream and orange juice concentrate until smooth
Spoon
over crusts
Freeze
for 10 minutes or until partially firm
Sprinkle
with reserved crumb mixture and gently press down
Cover
and freeze
Remove from the
freezer 15 minutes before serving
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