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
Preparation
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.
