Recipe(tried): Patriotic Pie (using blueberry muffin mix, freeze ahead)

PATRIOTIC PIE

FOR THE CRUST:
1 (17 1/2 ounce) package fat-free blueberry muffin mix
1/4 cup reduced fat margarine, softened

FOR THE FILLING:
4 cups fat-free vanilla ice cream, slightly softened
1 cup crumb mixture, reserved from crust

FOR THE TOPPING:
1 can blueberries from the mix, rinsed
2 cups sliced strawberries
2 tablespoon granulated sugar

Preheat oven to 400 degrees F. Prepare a 9-inch pie pan with cooking spray and flour; set aside.

TO PREPARE THE CRUMB MIXTURE:
Place muffin mix in mixing bowl. Cut margarine with pastry blender. Spread evenly in an ungreased 9-inch pan. Do not press.

Bake for 10 minutes. Stir.

TO PREPARE THE CRUST:
Press remaining (unbaked) crumbs against bottom and sides of prepared pan to form crust. Cool.

TO PREPARE THE FILLING:
Spread ice cream over crust. Sprinkle with reserved crumb mixture.

Freeze several hours or until firm.

TO PREPARE TOPPING AND SERVE:
Let pie stand 5 minutes at room temperature. Open blueberries and drain. Combine strawberries and sugar. Top pie with blueberries and strawberries. Cut into 8 wedges.

Makes 1 (9-inch) pie, 8 servings