Strawberry Crisp Ice Cream Pie
- 2 cups granola
- 1⁄2 cup butter, melted
- 1 cup fresh strawberries
- 1⁄4 cup strawberry preserves
- 2 pints vanilla ice cream, softened
- Garnish: whipped topping, fresh strawberries, granola
- In the work bowl of a food processor, pulse granola until coarsely ground. Add melted butter, pulsing to combine. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes.
- Wipe out food processor; add strawberries and preserves. Process until smooth. Set aside.
- In a large bowl, stir ice cream
until smooth. Gently fold in half
of strawberry sauce; pour mixture into prepared crust. Freeze at least
12 hours. Garnish with whipped topping, strawberries, remaining strawberry sauce, and granola just before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberry-crisp-ice-cream-pie/
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