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Active Time : 10 Hour 0 Minutes
Total Time : 10 Hour 0 Minutes
Serves : 10


  • PAM® Original No-Stick Cooking Spray
  • 1 1 pkg = about 1-1/2 cups crumbs pkg (4 oz each) sugar ice cream cones, finely crushed
  • 3 tablespoons granulated sugar
  • 1/3 cup Fleischmann's® Original-stick, melted
  • 2-1/2 cups blueberries
  • 1 carton (1.75 qt each) vanilla light ice cream
  • Reddi-wip® Original Dairy Whipped Topping


Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Mix cone crumbs, sugar and Fleischmann’s in medium bowl until well blended; press firmly onto bottom and up side of prepared pie plate. Bake 8 minutes. Cool completely on wire rack.

Place 2-1/2 cups blueberries in blender or food processor container; cover. Blend until almost smooth. Place in large bowl. Add ice cream and remaining 1/2 cup blueberries; stir until well blended. Cover. Freeze 30 to 45 minutes, or until mixture mounds easily, stirring occasionally.

Spoon into prepared crust; cover. Freeze 8 hours, or until firm.

Let pie stand at room temperature 15 minutes before cutting into wedges. Top each slice with a serving of Reddi-wip just before serving.

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