Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- ¼ cup sugar
- 6 tbsp melted butter
For the lemon filling
- 8 oz cream cheese, softened
- ½ cup sugar
- 2 tbsp lemon juice
- ¼ cup milk
- 1 package (3.4 oz) instant lemon pudding mix
For the layers
- 1 pint Blue Bunny Soft Vanilla Ice Cream
- 1 cup blueberry pie filling
Instructions
Prepare the crust
- Crush graham crackers by hand or pulse in a food processor.
- In a large bowl, combine crumbs, melted butter, and sugar.
- Press firmly into a 9-inch pie pan.
- Optional: Bake at 350°F for 10 minutes for a golden crust, then cool.
Make the lemon filling
- In a mixing bowl, beat together cream cheese and sugar until smooth.
- Add lemon juice, milk, and lemon pudding mix; blend until fully combined.
Assemble the pie
- Spread a layer of Blue Bunny Soft Vanilla Ice Cream over the cooled crust.
- Evenly layer the lemon filling on top of the ice cream.
- Spoon blueberry pie filling over the lemon layer.
- Swirl gently with a knife for a marbled effect.
Freeze and serve
- Freeze the pie until fully set, about 4–6 hours.
- Slice and enjoy your creamy, fruity summer treat!
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