2 shortbread crumb pie crusts
½ gallon Blue Bell Spiced Pumpkin Ice Cream
1 12 oz pkg white chocolate chips (2 cups)
1 can sweetened condensed milk
Place the ice cream in the refrigerator for about an hour to allow it to soften. Do not soften it any more than is necessary to pack it in the 2 pie pie shells. Place back in the freezer until it is hard. While refreezing, mix the chocolate chips and milk and place in the microwave at high heat for about 30 seconds. Stir. Repeat in 15 second intervals until the chocolate is completely melted and the mixture is smooth. Allow to cool. Spread over the top of the ice cream and return the pie to the freezer until topping is firm. Before serving, allow to thaw about 20 minutes in the refrigerator to make cutting easier.