BLUEBERRY-TOPPED LEMON ICE-CREAM PIE

Blueberry-Topped Lemon Ice-Cream Pie image

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

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Ingredients

1 package (6 ounces) ready-to-use vanilla wafer cookie crust
1 pint (2 cups) vanilla ice cream, slightly softened
1 pint (2 cups) lemon sherbet, slightly softened
1/2 cup fresh blueberries
1/4 cup blueberry preserves
1 tablespoon lemon juice
Grated lemon peel, if desired

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