BLUEBERRY ICE CREAM TART
1 1/2 cups crushed vanilla wafers (about 45 wafers)
1 teaspoon ground cinnamon
1/3 cup butter, melted
1 quart vanilla ice cream, softened
1 can (21 ounces) blueberry pie filling
In a small bowl, combine wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-inch springform pan; set aside.
Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Yield: 12 servings.
Simple & Delicious May/June 2009