2 cups crushed pretzels
1/2 cup butter, melted
3 Tablespoons sugar
1/2 gallon French vanilla ice cream, softened
2 cups blueberries*
2 cups red raspberries*
5 Tablespoons Danish Dessert powder
1 1/4 cups water
mint leaves, for garnish
Preheat oven to 350 F
Crush pretzels before measuring. Mix with melted butter and sugar. Press into the bottom of a 9×13 baking pan. Bake 8 minutes at 350oF. Remove from oven and cool completely.
Wash fresh berries and drain. Combine 1 cup blueberries and 1 cup red raspberries and crush well using a potato masher, pastry blender or fork (set uncrushed remaining berries aside)
Soften half the ice cream and spread over baked pretzels. Spread with crushed berries. Cover and freeze until berries are firm. Soften remaining ice cream and spread over crushed berries. Cover and freeze until ice cream is firm.
Create a fruit syrup by combining Danish Dessert powder and water in microwave bowl. Cover with wax paper and microwave 5-6 minutes on high heat, stirring every 1-2 minutes. Cook until bubbly and thickened. Cool. Carefully fold remaining berries into syrup. Cut ice cream pie into squares, place on serving plate and spoon fruit syrup over top. Garnish with mint leaves, as desired.
*NOTE: Fresh berries are preferred, but may use frozen berries. Blueberries maybe substituted with huckleberries, black raspberries or black berries.
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