60

vanilla wafer cookies (about 7 1/2 ounces)

3 tbsp.

sugar

6 tbsp.

salted butter, melted

1 pt.

vanilla ice cream, softened

2 c.

orange sherbet, softened

1 to 2 ounces white chocolate, shaved with a vegetable peeler

Step  1 Preheat the oven to 350 ̊. Process the cookies and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture is the texture of wet sand. Press into a 9-inch pie plate, using the bottom of a measuring cup and your fingers to tightly pack the crumbs into the bottom of the pan and up the sides. Step  2 Bake the crust until set and just starting to lightly brown around the edges, 10 to 12 minutes. Transfer to a rack and let cool until almost room temperature, about 20 minutes (the pan can be warm when it goes in the freezer but not hot). Freeze until the crust is firm and cold, about 10 minutes. Step  3 Use a large ice cream scoop to scoop alternating mounds of the vanilla ice cream and orange sherbet into the crust. Use a small offset spatula or the back of a spoon to press the ice cream into the crust, blending the ice cream to create a swirled effect. Freeze until set, at least 4 hours. Step  4 When ready to serve, top the pie with the shaved white chocolate.

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