The Honolulu Advertiser from Honolulu, Hawaii • 25

he Honolulu Advertiser i i I I THURSDAY, AUGUST 14, 19 cool with am ice cream pie Tim' i I I it 4 esj freezy lemon pie 1 package. (6-ounce) semi-sweet chocolate pieces 3 tablespoons butter or. margarine 2 cups. crisp rice cereal 2 cup. flaked coconut, toasted 1 2 can (2 cups) lemon pie filling 1 pint.

vanilla ice cream Frozen whipped topping, -1 i 2 gallon vanilla ice cream 1 cup chopped. Heath English, toffee bars 12 cups sugar 1 cup. evaporated milk, undiluted i cup butter or margarine cup. light corn syrup Dash of salt Line bottom and sides of buttered 9-inch pie pan with wafers. Spoon ice cream into wafer shell, sprinkling cup of the chopped toffee between layers of ice cream.

Store pie in freezer until serving time. Prepare toffee sundae sauce by combining sugar, milk, butter or margarine, syrup and salt. Bring to a boil over low heat; boil 1 minute. Remove from heat and stir in remaining chopped toifee and cool, stirring occasionally. Serve sauce over pie wedges.

Yield: one 9-inch pie (6 to 8 servings) and 22 cups sauce. chocolate sundae pie 3 cup chocolate flavored, svrup chocolate toffee ice cream pie and sauce "'1 By MARILYN KALI Advertiser Food Editor Ice cream ranks as one of the most popular desserts in summertime so why not plan some interesting desserts using ice cream? If you've never had an ice cream pie you've missed out on a tasty treat. Ice cream pies are easy to make. You can use a regular pie shell, pastry or crumb, then with slightly thawed ice cream, fill the shell and refreeze the pie. Of course it doesn't have to be that simple.

You can add things to the ice cream before filling the pie crust, and you can top the ice cream with a variety of goodies and whipped cream. For easier cutting of an ice cream pie, take it out of the freezer about 15 minutes before serving. Here are some ideas for making this delicious cold treat. And remember when party time comes around, you can make dessert ahead of time and keep it frozen. crunchy ice cream pie 2 cup butter or melted 1 cup brown sugar, firmly packed 3 cups corn flakes 1 cup.

chopped nutmeats 1 cup. flaked coconut 1 quart, vanilla ice. cream, slightly softened Stir together butter and sugar; mix with corn flakes, nutmeats and coconut. Line bottom and sides of 9-inch pie pan with of the corn flakes mixture. Fill with ice cream; sprinkle with remaining corn flakes mixture, pressing lightly into ice cream.

Freeze several hours or overnight. Serve with hot fudge sauce, if desired. Yield: 8 servings. toffee ice cream pie and sauce 17 to 18 vanilla or brown edge, wafers in i 4 defrosted Chocolate, curls Melt chocolate pieces and butter in a heavy saucepan. Add cereal and toasted coconut and mix well.

Press into a buttered 9-inch pie plate; chill until firm. Empty lemon pie filling into an ice cube tray; freeze several hours until icy. Beat frozen lemon pie filling with electric mixer. Cut ice cream into eighths and add to pie filling; beat to mix. Pour into chilled cereal crust.

Freeze overnight. To serve, top with whipped lopping and chocolate curls. pineapple cherry almond pie CRUST: 1 cup sifted regular all-purpose flour i teaspoon. salt 3 tablespoons. butter 2 tablespoons.

lard 3 tablespoons. milk FILLING: 3 pints vanilla ice cream V2 cup. almond macaroon crumbs Va cup. toasted, sliced, blanched, almonds 2 cup. drained and chopped maraschino cherries cup well-drained crushed pineapple I2 cup whipping cream, hipped 1 teaspoon, almond extract 2 drops red food coloring Sweetened whipped cream Quartered maraschino cherries To prepare Crust: In a large bowl sift together flour and salt.

Cut in butter and lard until mixture resembles small peas. Sprinkle milk over flour mixture, 1 tablespoon at a time, mixing lightly with fork after each addition. Gather up dough with fingers; shape into a ball. On lightly floured board flatten ball of dough slightly and roll s-inch thick into a circle 1-inch longer than diameter of 9-inch pie plate. Fold circle in half over rolling pin.

Lift onto pie plate and ease pastry into pie plate. Fold extra dough over and build up on rim of pie plate. Flute edge. Prick bottom and side well with a fork. Bake in a preheated 450 degree oven about 10 minutes or until lightly browned.

Cool then place pie crust in freezer while preparing filling. To prepare Filling: In a Continued on Page B-7 'Ls- i 1 st 'I tox PRIZE sundae pie O. 1st brought to you by -i 1 A no frost right at vegetables, PLUS $15 SWEEPSTAKES 1 imi 1 1. 1 jk:" ti I i it I r- Ir? ff-- I r-f. 8 marshmallows, cut la small pieces (about cup) lVa cups, rice krispies i cup flaked or shredded coconut 14 cup.

chocolate flavored, syrup Vi cup. sour cream 1 quart. vanilla ice cream In the top of a double boiler over hot water stir the one-third cup of chocolate syrup and marshmallows together until blended. Remove from heat. Add rice krispies and coconut.

Turn mixture into buttered 8-inch pie plate and with a spoon spread mixture evenly over bottom and sides. Refrigerate until firm. Combine the cup chocolate syrup with the sour cream. Spoon half of the softened ice cream into chilled pie shell. Drizzle a portion of the sauce over layers of ice'cream.

Repeat, using remaining ice cream and sauce. Return to freezer until serving time. Makes 6 servings. i .1 sundae pie 1 I 5 Mi 1 4 cherry filbert pilrj.UU.M.UhLUXb HERE'S 'HOW TO EUY FRESH ORANGES: Look for the oranges with the Sunk'st trademark. This means they are pre-sampled for flavnr before washed after picking.

They earn the Sunkist stamp only after passing strict tests by quality experts. For Hawaii, they are rushed in refrigerated containers ta retain the natural tree-ripened fiavor and arrive fresh from the sun to you. Sunkist oranges are rich in vitamin and other health essentials. All this is equally true about fresh Sunkist grapefruit and fresh Sunkist lemons. Reach for the citrus stamped Sunkist the next time you're at the market Sunkist, the stamp of quality and gcod UPHIGISI FHEZEP.

HERE'S HOW YOU ENTER: 1. Pick up an entry blank at the Sunkist Fresh Fruit display at your favorite market. 2. Fill out the front of the entry blank, printing information. 3.

Mail the entry blank along with the Sunkist Trademark cut from the skins of 6 Sunkist citrus fruits or 6 facsimiles of the Sunkist Trademark drawn by you on blank paper, to SUNKIST SWEEPSTAKES, P.O. BOX 2720, Honolulu, Hawaii S5S03. No purchase necessary. 4. You may enter as many times as you wish but each entry blank must follow the rules and be mailed separately.

That's all you do. freezer with convenient door shelves, packages your finger tips. A freezer filled with steaks, chops, desserts, juices and many surprises. 10 ADDITIONAL PRIZES GROCERY CERTIFICATES CLOSES SEPTEMBER 30, 1969 5 Arizona retailer. ii in from California and and your favorite crunchy ice cream pie.