MINI WAFFLE COOLERS
Prep time: 5 minutes
Freeze Time: 1 hour
6 FOIL MUFFIN LINERS
1 CUP CAKE PAN
12 CENTRAL MARKET ORGANICS MINI WAFFLES, your favorite flavor
2 cups H-E-B CREAMY CREATIONS ICE CREAM or SHERBET, your favorite flavor
1. Place the foil liner in the cup cake pan and set one mini waffle in each. Scoop ¼ cup ice cream on each waffle and top with another mini waffle. Press the top waffle lightly and wrap the pan with plastic wrap.
2. Freeze the mini waffle coolers for 1 hour before serving.
Makes: 6 servings
MARGARITA PIE
Prep Time: 10 minutes
Freeze Time: 30 minutes
1 HILL COUNTRY FARE REFRIGERATED PIE CRUST, baked
1 can (6 oz.) frozen concentrate HILL COUNTRY FARE LIMEADE or MARGARITA MIXER, thawed
2 cups HEB CREAMY CREATIONS VANILLA ICE CREAM, slightly soft
2 cups HEB CREAMY CREATIONS LIME SHERBET, slightly soft
2 Tablespoons TEQUILA (optional)
8 thin LIME SLICES, for decorating pie
1. Combine margarita mixer, ice cream and sherbet in a large bowl. Add tequila to margarita mixture and stir to combine.
2. Spoon margarita mixture into pie crust; mounding toward the center of the pie. Cover pie with plastic wrap and freeze for 30 minutes or until firm.
3. Cut pie into 8 slices and place a slice of lime on each piece.
Makes: 8 servings
Tip: You can make a Strawberry Daiquiri Pie using the Strawberry Daiquiri Mix, Vanilla Ice Cream and Strawberry Sherbet.
Show & Tell Recipes:
CHOCOLATE RASPBERRY MOO FRUIT SHERBET
Prep time: 5minutes
1 bag (12 oz) H-E-B FROZEN RASPBERRIES
1 cup H-E-B CHOCOLATE MOOTOPIA MILK
Combine the frozen raspberries and chocolate milk in a food processor bowl and process for 30 seconds. Add sweetener if desired and process for 10 more seconds. Scoop into 6 sherbet bowls and serve.
Makes: 6 servings
BERRY SHERBET PUNCH
Prep Time: 10 minutes
1 can (12 oz) HILL COUNTRY FARE FROZEN CONCENTRATE CRANBERRY JUICE
1 can (12 oz) HILL COUNTRY FARE FROZEN CONCENTRATE LEMONADE
2 quarts H-E-B CREAMY CREATIONS PINEAPPLE SHERBET, or your favorite flavor
1 bag (16 oz) H-E-B STRAWBERRY MANGO AND PAPAYA BLEND
1. Prepare the cranberry and lemonade according to package directions and place in each in a 2 quart pitcher and refrigerate.
2. In a 4 quart pyres mixing bowl, pour 1 qt each cranberry juice and lemonade. Scoop 1 quart of the sherbet the sherbet into the punch and top with ½ of the frozen fruit. Serve the punch in 2 oz cups.
Makes: approximately 54 servings ( 2 ounces each)
FIESTA RAINBOW PIE
Prep Time: 15 minutes
Cook Time: 10 minutes
Freeze Time: 1 hour
1 H-E-B DEEP DISH FROZEN PIE CRUST
3 scoops each H-E-B CREAMY CREATIONS SHERBET FLAVORS: orange, lime, pineapple and strawberry
1. Prepare the pie crust according to package directions and cool.
2. Scoop alternating colors of the ice cream into the crust. Cover pie with plastic wrap and freeze for 1 hour or until ready to serve.
Makes: 8 servings
FRUITY FLOAT
Prep time: 5minutes
1 can (12 oz) HILL COUNTRY FARE ORANGE, APPLE, CRANBERRY OR GRAPE JUICE
1 bag H-E-B MANGO PAPAYA AND STRAWBERRY BLEND, or your favorite HEB frozen fruit
1 quart H-E-B CREAM CREATIONS ICE CREAM or SHERBET, your favorite flavor
1. Prepare the juice according to directions in a pitcher and set aside.
2. Scoop ¼ cup fruit, ¼ cup ice cream or sherbet into tall glasses.
3. Pour your favorite juice into the glasses and enjoy/
Makes: 8 servings
