Blueberry-Vanilla Ice Cream Pie
Minutes Prep Time: 45
Minutes Total Time: 600
Servings: 10
Difficulty: easy
Minutes Prep Time: 45
Minutes Total Time: 600
Servings: 10
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (4 oz each) sugar ice cream cones, finely crushed (1 pkg = about 1-1/2 cups crumbs)
3 tablespoons granulated sugar
1/3 cup Fleischmann's® Original-stick, melted
2-1/2 cups blueberries
1 carton (1.75 qt each) vanilla light ice cream
1/2 cup blueberries
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 263 mg | 26% |
Carbohydrate | 67 g | 22% |
Cholesterol | 46 mg | 15% |
Total Fat | 14 g | 22% |
Iron | 1 mg | 5% |
Calories | 430 kcal | 22% |
Sodium | 210 mg | 9% |
Protein | 9 g | 18% |
Saturated Fat | 6 g | 32% |
Sugars | 47 g | 5% |
Vitamin C | 6 mg | 10% |
Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Mix cone crumbs, sugar and Fleischmann’s in medium bowl until well blended; press firmly onto bottom and up side of prepared pie plate. Bake 8 minutes. Cool completely on wire rack.
Place 2-1/2 cups blueberries in blender or food processor container; cover. Blend until almost smooth. Place in large bowl. Add ice cream and remaining 1/2 cup blueberries; stir until well blended. Cover. Freeze 30 to 45 minutes, or until mixture mounds easily, stirring occasionally.
Spoon into prepared crust; cover. Freeze 8 hours, or until firm.
Let pie stand at room temperature 15 minutes before cutting into wedges. Top each slice with a serving of Reddi-wip just before serving.
Blueberry-Vanilla Ice Cream Pie