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4th of July Ice Cream Pie

4th of July Ice Cream Pie

A festive no-bake ice cream pie with a chocolate cookie crust, vanilla and strawberry ice cream layers, hot fudge, whipped topping, blueberries, and raspberries. Freeze it ahead for an easy red, white, and blue dessert.
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Prep Time 20 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

Chocolate Cookie Crust
  • 9 ounces Chocolate wafer cookies, finely crushed
  • 1/4 cup Butter, melted
Ice Cream Layers
  • 1 quart Vanilla ice cream, softened
  • 1 12-ounce jar Hot fudge ice cream topping
  • 1 quart Strawberry ice cream, softened
Topping
  • 1 8-ounce container Frozen whipped topping, thawed
  • 1/2 cup Fresh blueberries
  • 1/2 cup Fresh raspberries

Method
 

Instructions
  1. Combine the finely crushed chocolate wafer cookies with the melted butter. Press the mixture firmly over the bottom and up the sides of a 9-inch pie plate, then freeze the crust for about 15 minutes.
  2. Spread the softened vanilla ice cream evenly over the chilled crust. Freeze for about 30 minutes, or until the first ice cream layer is firm.
  3. Spread the hot fudge topping over the vanilla ice cream. If the topping is very thick, warm it slightly, then let it cool until lukewarm before spreading it over the frozen layer.
  4. Add the softened strawberry ice cream and smooth the surface. Freeze the pie for at least 1 hour, or until completely solid.
  5. Shortly before serving, spread the thawed whipped topping over the frozen pie. Decorate with the blueberries and raspberries, then let the pie stand at room temperature for about 5–10 minutes before slicing.