1 (9-inch) baked pie shell
3 cups strawberry ice cream, slightly softened*
3 cups chocolate ice cream, slightly softened*
1 cup marshmallow creme
Chocolate sauce, caramel sauce, raspberry or strawberry puree
Spread strawberry ice cream in bottom of baked pie shell. Freeze 1 hour.
Spread chocolate ice cream on top of strawberry ice cream. Freeze 1 hour.
Heat oven to 425°F.
Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Add marshmallow creme gradually, beating at low speed until smooth.
Spread carefully onto frozen pie, sealing to edges of crust. Bake 3-5 minutes or until lightly browned. Freeze at least 6 hours or until firm. Serve with chocolate sauce, caramel sauce or raspberry puree.
*Other Ice Cream Flavor Combinations:
Chocolate Chip and Rocky Road
Praline Pecan and Chocolate Almond Fudge
Mint Chocolate Chip and Chocolate Chip
Strawberry Revel and Chocolate Revel
Vanilla and Chocolate
Prepare raspberry or strawberry puree by placing 2 cups fresh raspberries or strawberries or 1 (10-ounce) package frozen raspberries or strawberries, thawed in 5 cup blender container. Blend on High speed until pureed. Strain sauce to remove seeds, if desired. Sweeten with sugar to taste.