*  Exported from  MasterCook Mac  *
 
                               Patriotic Pie
 
 Recipe By     : Duncan Hines, Treasury Of Baking
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Holiday/4th Of July
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crust:
   17 1/2  ozs           fat-free blueberry muffin mix
      1/4  c             reduced fat margarine -- softened
                         Filling:
    4      c             fat-free vanilla ice cream -- slightly softened
    1      c             crumb mixture -- reserved from crust
                         Topping:
                         can of blueberries from mix -- rinsed
    2      c             strawberries -- sliced
    2      tbsps         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″ square 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.
 
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