Recipe - Ice-Cream Delight

One half pack (15 oz.) refrigerated
piecrusts
1 tablespoon Flaked coconut; toasted
4 cup Vanilla ice cream; softened
1 cn (6 oz.) orange juice
concentrate, thawed
1 cn (8 One fourth oz.) crushed
pineapple, undrained

Fit pie crust into a 9 inch pie plate according to package directions; fold
edges under, and crimp. Prick bottom and sides with a fork. Press coconut
into piecrust.

Bake at 425 for 9 to 11 minutes or until golden brown; cool.

Combine ice cream, juice concentrate and pineapple. Cover and freeze 1
hour. Spoon into prepared piecrust. Cover and freeze 8 hours or overnight.
Makes
1 9 inch pie.

Recipe by: Southern Living Recipes Posted to MCRecipe Digest V1 #731 by
L979@aol.com on Aug 9, 1997