Shelly's Recipe

STRAWBERRY SMOOTHIE ICE CREAM PIE

Category: Pies - Frozen

1 (7 oz) pkg waffle cones, broken into pieces
6 tbsp butter, melted
1 tbsp sugar
2 (1-quart) containers vanilla ice cream, divided, room temperature about 20 minutes
1 (16 oz) container fresh strawberries, stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnish: waffle cone pieces, fresh strawberries and blueberries

In a food processor, finely crush first 3 ingredients and press into the bottom of a lightly greased 10 inch springform pan. Bake at 350 for 10 minutes. Cool completely.

Process strawberries and 2 tbsp powdered sugar until pureed, stopping to scrap down sides; set aside. Mash bananas with a fork in a large bowl; stir n remaining 1 tbsp powdered sugar. Set aside.

Process blueberries and 2 tbsp powdered sugar until pureed, stopping to scrap down sides; set aside. Mash bananas with a fork in a large bowl; stir n remaining 1 tbsp powdered sugar. Set aside.

Place 1 quart ice cream in a large bowl; cut into large pieces. Fold strawberry mixture in until blended. Freeze until slightly firm.

Divide remaining ice cream in half, placing in separate bowls. Stir blueberry mixture in half and mashed banana mixture into remaining half. Place bowls in freezer.

Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm.

Spread banana mixture evenly over strawberry layer in pan; return to freezer for another 30 minutes or until banana layer is firm.

Repeat process each time with blueberry mixture and remaining strawberry mixture. Cover and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.