Added to shopping list. Go to shopping list.
Ingredients5 h 15 m servings 294
Original recipe yields 8 servings
- 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
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.