AuthorGeo FoodsCategoryDessertIngredients
Preparation
In a bowl using a hand mixer, beat cream until stiff peaks form, for three minutes. Fold in sweetened condensed milk and vanilla until fully incorporated, then fold in crushed graham crackers. Transfer half the mixture to a loaf pan. Dollop ½ cup pie filling over top, and then swirl with a knife. Add remaining cream mixture, then swirl in the remaining pie filling. Top with graham crackers. Freeze until firm, for at least eight hours, covering lightly with plastic wrap after four hours. Let soften for 10 minutes before scooping and serving.
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· 3 cups cold heavy cream · 1 can condensed milk · 1 teaspoon vanilla extract · 1 cup crushed graham crackers · 1 cup cherry pie fillingDirections
1In a bowl using a hand mixer, beat cream until stiff peaks form, for three minutes. Fold in sweetened condensed milk and vanilla until fully incorporated, then fold in crushed graham crackers. Transfer half the mixture to a loaf pan. Dollop ½ cup pie filling over top, and then swirl with a knife. Add remaining cream mixture, then swirl in the remaining pie filling. Top with graham crackers. Freeze until firm, for at least eight hours, covering lightly with plastic wrap after four hours. Let soften for 10 minutes before scooping and serving.
Ingredients
Directions
In a bowl using a hand mixer, beat cream until stiff peaks form, for three minutes. Fold in sweetened condensed milk and vanilla until fully incorporated, then fold in crushed graham crackers. Transfer half the mixture to a loaf pan. Dollop ½ cup pie filling over top, and then swirl with a knife. Add remaining cream mixture, then swirl in the remaining pie filling. Top with graham crackers. Freeze until firm, for at least eight hours, covering lightly with plastic wrap after four hours. Let soften for 10 minutes before scooping and serving.