Patriotic Pie
Yield
1 PiePrep
20 minCook
10 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 17 ½ | ozs |
muffin mix
blueberry |
* |
| ¼ | cup |
margarine
softened |
|
| Filling | |||
| 4 | cups |
french vanilla ice cream
slightly softened |
* |
| 1 | cup |
crumb crust
from crust |
* |
| Topping | |||
| 1 | can |
blueberries
from mix, rinsed |
*
|
| 2 | cups |
strawberries
sliced |
|
| 2 | tablespoon |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 17.5 | ozs |
muffin mix
blueberry |
* |
| 59 | ml |
margarine
softened |
|
| Filling | |||
| 946 | ml |
french vanilla ice cream
slightly softened |
* |
| 237 | ml |
crumb crust
from crust |
* |
| Topping | |||
| 1 | can |
blueberries
from mix, rinsed |
*
|
| 473 | ml |
strawberries
sliced |
|
| 3E+1 | ml |
sugar
granulated |
|
Directions
Preheat oven to 400.
Prepare a 9 inch pie pan with cooking spray and flour; set aside.
To prepare crust, place muffin mix in mixing bowl. Cut margarine with pastry blender.
Spread evenly in unprepared 9 inch square pan. Do not press.
Bake for 10 mintues. Stir. Press remaining crumbs against bottom and sides of prepared pan to form crust.
Cool. To prepare filling spread ice cream over crust.
Sprinkle with reserved crumbs. Freeze several hours or until firm.
To prepare topping, combine strawberries and sugar.
