Blueberry-Cheesecake Ice-Cream Pie

Name: Blueberry-Cheesecake Ice-Cream Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 79 milliliters butter, melted; 118 milliliters blueberry preserves (such as Smuckers); 283 grams package shortbread cookies (such as Lorna Doone); 10 servings Sweetened whipped cream, fresh blueberries and blackberries, lemon twists

For 61 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 216 calories, 2g of protein, and 14g of fat each. Head to the store and pick up butter, blueberry preserves, shortbread cookies, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

THE CRUST: Process shortbread cookies in a food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

Ingredients you will need

Shortbread Cookies

Butter

Crust

Equipment you will use

Food Processor

Spread 1/4 cup blueberry preserves on bottom of crust, and freeze 10 minutes.

Ingredients you will need

Blueberries

Preserves

Crust

Spread half of Blueberry-Cheesecake Ice Cream over preserves, and freeze 15 minutes. Repeat layers once with 1/4 cup preserves and remaining ice cream, freezing as directed above after each layer.

Ingredients you will need

Blueberries

Ice Cream