servings (1/3 sec spray)
PAM® Original No-Stick Cooking Spray
1
pkg. (4 oz each)
sugar ice cream cones, finely crushed (1 pkg = about 1-1/2 cups crumbs)
3
tbsp.
granulated sugar
1/3
cup
Fleischmann's® Original Margarine-stick, melted
2 1/2
cups
blueberries
1
carton (1 3/4 qt each)
vanilla light ice cream
1/2
cup
blueberries
10
servings
Reddi-wip® Original Whipped Light Cream
Directions
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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