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Food Town’s Triple Delight Dessert



  • 1 tub Blue Bunny Salted Caramel Craze Ice Cream (softened) (can also use Caramel Butter Pecan Praline or Vanilla)
  • 2 Sara Lee Pumpkin Pies
  • 1 Betty Crocker Super Moist Spice Cake Mix
  • Fresh Whipped Borden Heavy Cream with 4 tablespoons sifted powdered sugar & a dash of cinnamon

Servings: 10-12

  1. Bake cake *( (2) 9-inch layers or (3) 8-inch layers), and Pies according to directions.
  2. Let cake cool 5 minutes, then wrap each layer in plastic wrap and cool in the freezer for approximately 2 hours.
  3. After pie is cooled and cake is out of the freezer, time to assemble: Place one of the cake layers on a plate, Top with 1 pumpkin pie – turning pie upside down so that filling and cake touch (trim edges of the crust and save trimmings), Spread a thick layer of softened ice cream on top of the pie crust.
  4. Repeat the steps/layers so you have 2 layers of each ingredient. Top with the 3rd 8″ cake layer or ice cream.
  5. Wrap sides with plastic wrap and freeze for at least 2  hours (additional smoothing of sides can be done after freezing, as well as filling in gaps with whipped cream)
  6. Apply whipped cream flavored with a dash of cinnamon all over the cake and refreeze.
  7.  Let Pie-Cake sit for 15 minutes before serving to soften, then use leftover crumbled crust mixed with cinnamon to garnish. Use a large, hot knife to cut through. Refreeze any leftovers.

If desired, you can make 3 thin cake layers, and layer the last cake layer on top.

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