Red, White and Blue Ice Cream Pie

Red, White and Blue Ice Cream Pie

Reddi-wip

"A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert."
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Ingredients

5 h 15 m servings 294 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F. Spray 9-inch glass pie plate with cooking spray; set aside. Stir together graham cracker crumbs and 1/4 cup sugar in medium bowl. Add melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes.
  2. Meanwhile, stir together water, remaining 1/4 cup sugar and cornstarch in small saucepan. Add blueberries and lemon juice. Bring to a boil over medium heat, stirring frequently. Cook 5 minutes or until thickened, stirring occasionally. Remove from heat; let cool 5 minutes.
  3. Spread blueberry mixture evenly over crust. Refrigerate 10 minutes. Spread softened ice cream over blueberry mixture. Freeze pie until firm, about 4 hours. Arrange strawberries over ice cream. Cut into 8 slices; top with Reddi-wip. Serve immediately.

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