Fancy Plants Farms.com

No 4

Heavenly Persimmon Ice Cream Pie

· 1 pint vanilla ice cream, softened

· 2 cups persimmon pulp

· 1 1/2 cups sugar

· 1/2 tsp salt

· 1 tsp cinnamon

· 1/2 tsp ginger

· 1 tsp vanilla

· 1 1/2 cups Cool Whip

· 1/2 cup slivered almonds

· Spread ice cream in graham cracker pie shell and shill in freezer.  Combine pulp with the 1 1/2 cups sugar, salt, spices and vanilla.  Fold in 1 cup Cool Whip.  Pour mixture over ice cream in pie shell.  Cover with foil and freeze 4 hours.  Remove from freezer and garnish with remaining 1/2 cup of Cool Whip and almonds..

 

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