Minutes Prep time: 50
Minutes Total time: 315
Servings: 8
Difficulty: Intermediate
PAM® Baking Spray
1-1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided
1/3 cup butter, melted
1/4 cup water
2 teaspoons cornstarch
2 cups fresh blueberries
1 teaspoon lemon juice
2-1/2 cups vanilla ice cream, softened
1-1/4 cups thinly sliced fresh strawberries
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 76 mg | 8% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 42 mg | 14% |
| Total Fat | 15 g | 24% |
| Iron | 1 mg | 5% |
| Calories | 319 kcal | 16% |
| Sodium | 176 mg | 7% |
| Protein | 3 g | 6% |
| Saturated Fat | 9 g | 43% |
| Sugars | 31 g | 3% |
| Vitamin C | 17 mg | 28% |
Preheat oven to 375°F. Spray 9-inch glass pie plate with cooking spray; set aside. Stir together graham cracker crumbs and 1/4 cup sugar in medium bowl. Add melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes.
Meanwhile, stir together water, remaining 1/4 cup sugar and cornstarch in small saucepan. Add blueberries and lemon juice. Bring to a boil over medium heat, stirring frequently. Cook 5 minutes or until thickened, stirring occasionally. Remove from heat; let cool 5 minutes.
Spread blueberry mixture evenly over crust. Refrigerate 10 minutes. Spread softened ice cream over blueberry mixture. Freeze pie until firm, about 4 hours. Arrange strawberries over ice cream. Cut into 8 slices; top with Reddi-wip. Serve immediately.
Red, White and Blue Ice Cream Pie
