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

Blueberry-Cheesecake Ice-Cream Pie requires about 45 minutes from start to finish. One portion of this dish contains about 2g of protein, 14g of fat, and a total of 216 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have whipped cream, blueberry preserves, shortbread cookies, and a few other ingredients on hand, you can make it.

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