Malted Milk Pie

½ cup marshmallow ice cream topping
¼ cup melted UMPQUA Butter
1 cup malted milk balls, finely crushed
1 cup Oreo chocolate chip cookie crumbs
1 half gallon UMPQUA Tin Roof Sundae Ice Cream, softened
¼ cup malted milk balls, coarsely broken

Combine crust ingredients and press firmly on bottom and sides of a 9-inch pie plate. Chill. Fill pie crust with ice cream (using all the ice cream). Spoon marshmallow topping over the ice cream; sprinkle with broken malted milk balls. Freeze several hours before serving.

White Chocolate Strawberry Pie

1 box (6 oz) white chocolate baking bars, divided
2 tablespoons UMPQUA 2% Milk
1 pkg (3 oz) cream cheese, softened
¼ cup confectioner’s sugar
1 teaspoon grated orange peel
1 cup UMPQUA Heavy Whipping Cream, whipped
1 (6 oz) graham cracker pie crust
2 cups sliced fresh strawberries

In a double boiler or microwave, melt 2 baking bars with the milk.  Cool to room temperature.  Meanwhile, beat cream cheese and sugar in a mixing bowl until smooth.  Beat in orange peel and melted chocolate.  Fold in whipped cream.  Spread into crust.  Arrange strawberries on top.  Melt the remaining baking bar: drizzle over berries.  Refrigerate for at least 1 hour.  Store in the refrigerator.

Ribbon Layered Lemon Pie

¼ cup UMPQUA Butter
1/3 cup lemon juice
¾ cup sugar
Dash of salt
3 eggs
9” graham cracker pie shell
4 cups UMPQUA Premium Lite Vanilla Ice Cream

Melt butter over low heat, add lemon juice and sugar.  Boil until sugar is dissolved.  Add salt.  Slightly beat eggs in a medium size bowl.  Pour a small amount of the mixture into eggs to avoid lumping.  Pour egg mixture into sauce pan and boil about 1 ½ minutes, or until thick.  Let cool.  Spread ½ of ice cream into pie shell, spread ½ of sauce mixture on top of ice cream.  Let cool in freezer.  Spread remaining ½ of ice cream and sauce.  Freeze about 2 hours.  Garnish with lime slices.