Georgia Blueberry Sundae Pie

  • 3 tablespoons light corn syrup
  • 1 quart vanilla ice cream, softened
  • 2 tablespoons brown sugar
  • 2 cups fresh Georgia blueberries
  • 3 tablespoons butter
  • 1 cup water
  • 2 1/2 cups rice crispy cereal
  • 1 cup sugar
Directions:  Cook corn syrup, brown sugar and butter over low heat until boiling.  Remove from heat and stir in rice crispy cereal.  Press evenly in 9-inch pie pan to form crust.  Chill.  Spread softened ice cream evenly over crust, having edges slightly higher.  Freeze.  Cook Georgia blueberries, water and sugar until thick.  Spoon over firm ice cream pie.  Freeze until firm.  Serves 8.  (Let set at room temperature a few minutes before serving.)

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