Fruit Smoothie Ice Cream Pie

As the heat index rises, cool off with a fruit filled ice cream dessert!

• 1 box Waffle Cones, broken into pieces
• 6 T Butter, melted
• 1 T Sugar
• 3 - 1qt containers Premium Vanilla Ice Cream, divided and softened
• 1 - 16oz container Strawberries
• 1/4 c 10X Sugar
• 1 pint Blueberries
• 2 ripe Bananas or Banana Pie filling

Process the waffle cones in a food processor until finely crushed. In a bowl, combine cone crumbs, butter and sugar. Press into the bottom of a 10-inch springform pan. Bake at 350 for 5-10 minutes. Cool completely.

Process blueberries and 2 T of powdered sugar into a puree. Combine with 1 quart of ice cream. Spread over cone crust and freeze 30 minutes or until firm.

Mash banana with a fork or use pie filling. Combine with 1 quart of ice cream. Spread over blueberry layer and freeze 30 minutes or until firm.

Process strawberries and 2 T of powdered sugar into a puree. Combine with 1 quart of ice cream. Spread over Banana mixture and freeze 3 hours. Cover with plastic wrap if freezing overnight.

Let pie sit at room temp for 15 minutes before cutting and serving.

Tip: Please note that some ice creams with a high fat content will take longer to freeze and will melt faster when left to sit for 15 minutes. Premium ice creams will freeze harder and require time to be able to cut and serve.