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Blueberry-Vanilla Ice Cream Pie

Active Time: 10 Hour 0 Minutes

Total Time: 10 Hour 0 Minutes

Serves: 10


Blueberry-Vanilla Ice Cream Pie


  • 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.


Serving Size: 10 servings (1 slice each)
  • Calories 430kcal -
  • Total Fat 14g -
  • Saturated Fat 6g -
  • Cholesterol 46mg -
  • Sodium 205mg -
  • Carbohydrates 67g -
  • Fiber 2g -
  • Protein 9g -