Patriotic Pie

Crust
1 pkg Duncan Hines® Blueberry Muffin Mix, separated
1/4 cup margarine, softened

Filling
1 qt. vanilla ice cream, softened
1/2 cup crumb mixture, reserved from the Crust (See above)

Topping
Can of blueberries from the Mix
1 pt. fresh strawberries rinsed, drained and sliced
2 tbsp sugar

For crust, place muffin mix in medium bowl. Cut in margarine with pastry
blender. Spread evenly in an ungreased 9" square baking pan. DO NOT PRESS. Bake at 400° for 10 to 12 minutes. Stir and reserve 1/2 cup crumb mixture
for filling.

Press remaining crumb mixture against bottom and sides of greased 9" glass pie plate to form crust. Cool completely.

For filling: spread ice cream over crust. Sprinkle with reserved crumb mixture. Freeze several hours or until firm.

For topping: rinse blueberries from the Mix with cold water and drain. Combine strawberries and sugar, if desired.

To serve let pie stand 5 minutes at room temp. Top with blueberries and
strawberries. Cut into 8 wedges using sharp knife. Garnish with whipped
cream, if desired.

8 servings