Friday, June 13, 2014

NO- BAKE BLUEBERRY-CHEESECAKE ICE-CREAM PIE

Crust:
1 pkg (10-oz) Lorna Doone shortbread cookies
1/3 cup butter, melted

Process cookies in a food processor until finely ground; stir butter into crumbs.

Lightly grease or spray with nonstick cooking spray a 9-inch freezer-safe pie plate.

Press the crumb mixture over the bottom and up the sides of the pie plate. Freeze for a half-hour or until set.

Filling:
1/2 cup blueberry preserves, divided
1 recipe blueberry buttermilk ice cream (recipe on this blog)

Garnish:
Sweetened whipped cream
fresh blueberries
fresh blackberries
lemon peel twists

Spread half the blueberry preserves over the set crust. Spread half the ice cream over the preserves. Repeat layers with the remaining preserves and ice cream.

Top pie with the whipped cream and arrange berries and lemon twists on top to garnish.



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