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Blueberry-Cheesecake Ice-Cream Pie

Photo: Hector Sanchez; Stylist: Buffy Hargett
Yield Makes 8 to 10 servings
No cooking is needed to make this simple Blueberry-Cheesecake Ice-Cream Pie. Just be sure to freeze Blueberry-Cheesecake Ice-Cream Pie after adding each layer to ensure easy assembly and a layered look.


  • 1 (10-oz.) package shortbread cookies (such as Lorna Doone)
  • 1/3 cup butter, melted
  • 1/2 cup blueberry preserves (such as Smucker's)
  • Blueberry-Cheesecake Ice Cream
  • Sweetened whipped cream, fresh blueberries and blackberries, lemon twists

How to Make It

  1. 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.

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

  3. THE TOPPING: Top with sweetened whipped cream, fresh blueberries and blackberries, and lemon twists.