Yield: 8 Servings
|17½ ounce||Fat-free blueberry muffin mix|
|¼ cup||Reduced fat margarine, softened|
|4 cups||Fat-free vanilla ice cream, slightly softened|
|1 cup||Crumb mixture, reserved from crust|
|can||Blueberries from mix, rinsed|
|2 cups||Strawberries, sliced|
|2 tablespoons||Granulated sugar|
Preheat oven to 400. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, place muffin mix in mixing bowl. Cut margarine with pastry blender. Spread evenly in unprepared 9" pan. Do not press. Bake for 10 mintues. Stir. Press remaining crumbs against bottom and sides of prepared pan to form crust. Cool. To prepare filling spread ice cream over crust. Sprinkle with reserved crumbs. Freeze several hours or until firm.
To prepare topping, combine strawberries and sugar.
Per serving: 138 Calories; 4g Fat (9% calories from fat); 8g Protein; 96g Carbohydrate; 0mg Cholesterol; 778mg Sodium NOTES : To serve, let pie stand 5 minutes at room temperature. Top with blueberries and strawberries. Cut into 8 wedges.
Recipe by: Duncan Hines, Treasury Of Baking Posted to MC-Recipe Digest V1 #650 by matejka@... on Jun 29, 1997