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Mix waffle cone bits, melted butter, and 1T sugar in a food processor until finely crushed.
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Press mixture onto the bottom of a lightly greased 10-inch springform pan (10in).
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Bake at 350° for 10 minutes.
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Cool completely in pan on a wire rack (30 min)
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Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
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Mix strawberries and 2 tablespoons powdered sugar in a food processor until pureed, scrape down sides, remove strawberry mixture, and set aside.
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Mix blueberries and 1 tablespoon powdered sugar in food processor until pureed, scrape down sides; set aside.
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Scoop 1 quart of ice cream in a large bowl; cut into large pieces.
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Fold strawberry mixture into ice cream until blended.
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Put in freezer until slightly firm. (15 min.)
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Stir blueberry mixture into the rest of the ice cream (1 qt.)
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Place bowls in freezer.
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Spread blueberry mixture evenly into prepared crust in springform pan.
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Place pan with blueberry mixture in freezer.
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Freeze 30 minutes or until blueberry layer in pan is slightly firm.
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Place strawberry mixture over blueberry layer in pan
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Freeze 3 hours or until all layers are firm.
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Let pie stand at room temperature 15 minutes before serving. Garnish, with fruit if desired.