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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.

Recipe by Southern Living July 2013

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Credit: Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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