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Makes 8 to 10 servings
Photo: Hector Sanchez; Stylist: Buffy Hargett

How to Make It

Step 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.

Step 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.

Step 3

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

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