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Patriotic Pie

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Submitted by iamtheyellowduck

YIELD

1 Pie

PREP

20 min

COOK

10 min

READY

2 hrs

Ingredients

Crust
17 ½ 17.5
OZS OZS MUFFIN MIX
blueberry *
¼ 59
CUP ML MARGARINE
softened
Filling
4 946
CUPS ML FRENCH VANILLA ICE CREAM
slightly softened *
1 237
CUP ML CRUMB CRUST
from crust *
Topping
1 1
CAN CAN BLUEBERRIES
from mix, rinsed *
2 473
CUPS ML STRAWBERRIES
sliced
2 3E+1
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 151 69% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 154mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 1g
Vitamin A 10% Vitamin C 81%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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