1 pint vanilla ice cream
1½ cups orange sherbet
1 cup orange soda
1 prepared graham cracker pie shell
1½ cups heavy cream
1 teaspoon orange extract
1 tablespoon powdered sugar
Zest of 1 orange
In a blender, combine the ice cream, sherbet and orange soda. Blend until smooth, stopping the blender and stirring the mixture as needed to ensure it blends evenly. Pour the mixture into the pie shell, then carefully transfer to the freezer. Freeze for several hours, or until firm.
When ready to serve, in a large bowl combine the cream, extract and powdered sugar. Use an electric mixer to whip on high until the cream holds firm peaks. Fold in the orange zest, then mound the whipped cream over the ice cream pie. Let stand at room temperature for 5 minutes, or until thawed just enough to easily slice.
Nutrition values per serving: 520 calories, 36 g fat (19 g saturated; 3.5 g trans), 47 g carbohydrates, 1 g fiber, 27 g sugar, 4 g protein, 100 mg cholesterol, 190 mg sodium.
J.M. Hirsch, Associated Press food editor