Frosty Ricotta Cheese Pie

1. 1

   In a large mixing bowl, beat frozen orange juice concentrate for about 45 seconds.

2. 2

   Spoon in softened ice cream and blend.

3. 3

   Fold in whipped topping, Ricotta cheese and food coloring, if desired.

4. 4

   Blend until smooth.

5. 5

   Place bowl in the freezer for 15 to 20 minutes until mixture will mound.

6. 6

   Carefully, spread 1/3 cup raspberry jam over bottom of each pie crust.

7. 7

   Spoon Ricotta mixture into crusts; do not over fill.

8. 8

   Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight.

9. 9

   Let stand for 20 to 30 minutes at room temperature before serving.

10. 10

    Garnish with peach slices,raspberries and mint sprigs,if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.