Pop-Tarts Fourth of July Ice Cream Pie

From the kitchen of Cookin' Canuck

8 Ice Cream Shoppe Frosted Vanilla Milkshake Pop-Tarts, divided
1/4 cup (1/2 stick) unsalted butter, melted
2 pints (1/4 gallon) vanilla ice cream, softened
1/2 cup strawberry slices
1/2 cup blueberries

Preheat oven to 375 degrees F.

Cut 6 Pop-Tarts into 1-inch pieces and place in the bowl of a food processor.  Pulse until the Pop-Tarts are coarse crumbs.  Pour the butter into the processor and briefly pulse until the crumbs are moistened.

Lightly spray a 9-inch glass pie dish with cooking spray and press the moistened crumbs evenly on the bottom and up the sides.

Bake in the oven until the crust is light golden brown, about 10 minutes. Place on a wire rack and cool completely.

Spread softened ice cream into the crust.  Coarsely chop 2 Pop-Tarts and sprinkle over top of the ice cream. Cover and freeze until ready to eat.

About 10 minutes before serving, remove the ice cream pie from the freezer to soften slightly. Using strawberry slices and blueberries, decorate the top of the pie. Cut into wedges and serve.

Serves 8 to 12.
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