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.