It's hard to beat a light, fruity ice cream pie on a hot summer's day. It doesn't get much lighter and fruitier than frozen lemon sherbet and fresh blueberries on a vanilla wafer cookie crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
- Spread lemon sherbet over ice cream. Freeze 30 minutes.
- Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
- Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.
Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 3 g
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