Strawberry and Vanilla Ice Cream Pie with Blueberries and Sugar Cone Crust

A festive American 4th of July cake. Old Fashioned Vanilla and Strawberry were our red and white layers. For the blue layer on top, we used fresh blueberries. The crust is very much like a graham crack crust, except that it tastes like a buttery ice cream cone. All of the goodness of a double scoop on a sugar cone in a pie!

Sugar Cone Crust:
1½ cups sugar cone crumbs (8 oz whole sugar cones)
8 Tbsp. butter, melted

Ice Cream Pie:
1.75 qt vanilla ice cream, slightly softened
4 cups strawberry ice cream, slightly softened
2-2½ cups whole blueberries

Preheat oven to 350°F (175°C).

For Sugar Cone Crust:  In a medium bowl mix together the crumbs and melted butter. Stir well with a fork. Grease a 9 or 10" springform pan.

Press the crumbs onto the bottom and about and 1-1½" up the side. Bake for 15-20 minutes, or until golden.

Remove from oven and place on a cooling rack. Let cool completely.

For Ice Cream Pie:  Stir softened strawberry ice cream with a wooden spoon until spreadable. Spread over the bottom of the crust. Place in freezer for about 30 minutes or until firm.

Stir vanilla ice cream until spreadable. Spread on top of the strawberry layer. Place in freezer to harden for 20-30 minutes. Remove from freezer and top with blueberries. Press into the vanilla layer so they don't roll around. Cover and freeze until completely firm, about 2 hours or overnight.

To Serve:  Fill a large bowl with very hot water. Quickly dip the spring form pan into the water and remove the outer ring. Transfer to a platter.

Cut into wedges using a large, chef's knife.

Makes 10-12 servings.