Recipe - Patriotic Pie

CRUST
17 One half ounce Fatfree blueberry muffin
mix
One fourth cup Reduced fat margarine,
softened

FILLING
4 cup Fatfree vanilla ice cream,
slightly softened
1 cup Crumb mixture, reserved from
crust

TOPPING
cn Blueberries from mix, rinsed
2 cup Strawberries, cut or sliced up
2 tablespoon 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 MCRecipe Digest V1
#650 by matejka@bga.com on Jun 29, 1997