Blueberry Cheesecake Ice Cream Cake
Ingredients
- 10 oz package shortbread cookies (like Lorna Doone)
- 1/3 cup butter, melted
- 1/2 cup blueberry preserves
- Blueberry Cheesecake Ice Cream
- Whipped cream, fresh blueberries and blackberries, lemon twists for topping
Instructions
- For the crust: Process shortbread cookies in food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and sides of a lightly greased 9-inch pie plate. Freeze crust for 30 minutes or until set.
- For filling: Spread 1/4 cup blueberry preserves on bottom of crust. Freeze 10 minutes. Then spread half of ice cream over preserves. Freeze 15 minutes. Repeat layers of preserves and ice cream, freezing in between as before.
- Top with toppings before serving.