Red, White and Blue Ice Cream Pie recipe

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Ingredients

PAM for Baking Spray
1 ¼ cups graham cracker crumbs
½ cup granulated sugar, divided
⅓ cup butter, melted
¼ cup water
2 teaspoons cornstarch
2 cups fresh blueberries
1 teaspoon lemon juice
2 ½ cups vanilla ice cream, softened
1 ¼ cups thinly sliced fresh strawberries
Reddi-wip® Original Dairy Whipped Topping

Nutrition Info

293.8 calories
carbohydrate: 40.7 g
cholesterol: 41 mg
fat: 14.2 g
fiber: 2.1 g
protein: 2.9 g
saturatedFat: 8.1 g
servingSize: -
sodium: 167.8 mg
sugar: 30.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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