Ingredients5 h 15 m servings 294
- Preheat oven to 375 degrees 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.
Per Serving: 294 calories; 14.2 40.7 2.9 41 168 Full nutrition
ReviewsRead all reviews 3
Took forever to freeze! And then it starts melting super fast
This is yummy but don’t let it set out before cutting it. It melted very fast. It said to freeze 4 hours. I did for 6. Overnight might be better. I will try that next time.