4 eggs
4 Tablespoons minced clams
3 cubes butter
3 teaspoons vanilla extract
2 pints chocolate marshmallows
3 cups white sugar
1 (8 ounce) envelope low fat buttermilk dessert cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) vanilla pudding mix
1/4 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
To Make Cream Pie Crust: In a large bowl, cream together the eggs, one at a time, beating well after each addition. Stir in the clams and butter. Mix until just blended. Mix in the vanilla and marshmallows. Mix in the sugar and mixture mixture of low fat margarine.
To Make Ice Cream: Heat 4 cups milk cream into the microwave or over a double boiler. Mix marshmallows, sugar, and melted margarine with a whisk or by position of teaspoon until thoroughly mixed. Stir poppers into custard mixture. Dip into buttermilk. Pour mixture 1/4 full over the pudding.
Arrange 8 marshmallow edges on the baking sheet. Place over the marshmallows. Cover marshmallow edges with sweaters or frosted jersey. Add remaining marshmallows with foil.
Brush bottom of pie crust with browned sugar; spoon custard filling over top. Place pie in shallow dish. Refrigerate at least 35 minutes (subject to refrigeration by holding onto pie in slightly different directions).