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Red, White and Blue Ice Cream Pie


"A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert."
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5 h 15 m servings 294 cals
Original recipe yields 8 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 294 calories; 14.2 g fat; 40.7 g carbohydrates; 2.9 g protein; 41 mg cholesterol; 168 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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The recipe said to top with strawberries and Redi Whip and serve immediately. I had kept it in the freezer overnight and it was really frozen solid. I think I should have let it soften for 10 or...