Food and Recipes Desserts Blueberry-Cheesecake Ice-Cream Pie Recipe No cooking is needed to make this simple Blueberry-Cheesecake Ice-Cream Pie. Just be sure to freeze Blueberry-Cheesecake Ice-Cream Pie after adding each layer to ensure easy assembly and a layered look. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on June 3, 2019 Print Share Share Tweet Pin Email Yield: 8 to 10 servings Ingredients 1 (10-oz.) package shortbread cookies (such as Lorna Doone) 1/3 cup butter, melted 1/2 cup blueberry preserves (such as Smucker's) Blueberry-Cheesecake Ice Cream Sweetened whipped cream, fresh blueberries and blackberries, lemon twists Directions THE CRUST: Process shortbread cookies in a food processor until finely ground. Stir together shortbread crumbs and melted butter. Press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set. THE FILLING: Spread 1/4 cup blueberry preserves on bottom of crust, and freeze 10 minutes. Spread half of Blueberry-Cheesecake Ice Cream over preserves, and freeze 15 minutes. Repeat layers once with 1/4 cup preserves and remaining ice cream, freezing as directed above after each layer. THE TOPPING: Top with sweetened whipped cream, fresh blueberries and blackberries, and lemon twists.How to Make Blueberry-Cheesecake Ice Cream Hector Sanchez; Stylist: Buffy Hargett Print