Red, White and Blueberry Ice Cream Pie

1 graham cracker or shortbread crust (9-inches)

1 pint specialty strawberry ice cream

1 pint specialty vanilla, white chocolate or butter pecan ice cream

Blueberry sauce

1/3 cup sugar

1 tablespoon cornstarch

cup water

2 cups fresh or frozen blueberries

Place crust in freezer for 20 minutes. Meanwhile, allow 1 pint strawberry ice cream to soften at room temperature for 20 minutes. Remove crust from freezer and scoop strawberry ice cream evenly into crust. Using back of spoon, gently press to level ice cream layer. Cover surface of ice cream with plastic wrap and smooth gently with hand. Keep plastic wrap on ice cream, cover with plastic top or additional plastic wrap. Freeze 2 hours until firm.

Remove vanilla ice cream from freezer and soften at room temperature for 20 minutes. Evenly scoop over strawberry ice cream layer. Working quickly, use back of spoon to gently press vanilla ice cream into even layer. Create swirl design on top. Cover and freeze at least 2 hours or overnight.

For the sauce: In medium saucepan, stir together sugar and cornstarch. Add water and stir until combined. Add blueberries and cook over medium heat until thick and bubbly. Pour sauce into heat proof bowl and cool 30 minutes at room temperature. Garnish individual plated pie slices with warm sauce. Store remaining sauce one week in the refrigerator.

Serves 10.

Baker's hint: Blackberries can be substituted for the blueberries.

@Recipe nutrition:Nutrition values per serving: 270 calories, 12 g fat (5 g saturated fat), 40 g carbohydrates, 1 g fiber, 3 g protein, 24 mg cholesterol, 184 mg sodium.