Red White and Blue Ice Cream Pie

Happy 4th of July weekend everybody! This is a great weekend for a cool, easy dessert that is guaranteed to please. And best of all, it is no bake, so there is no need to heat up your oven or house. Best of all, you can use the extra berries to decorate the top. So let the kids go at it and you will get a beautiful dessert.

Crush oreos in a plastic bag with a mallet.

Lay cookies in the bottom of a standard pie pan and add melted butter.

In a separate bowl, whip cream cheese and the cool whip.

Add the softened ice cream and stir to combine.

Then fold in the cut up strawberries and blueberries.

Pour it on top of you crust and place in freezer for at least 2 hours.

Serves: 8                                Prep: 15 min                    Cook: —


  • 1 sleeve chocolate sandwich cookies, crushed
  • 3/4 stick butter, melted
  • 1 10 oz container whipped topping
  • 3/4 carton vanilla ice cream, softened
  • 8 oz. cream cheese, softened
  • 1 cup blueberries, plus extra for topping
  • 1 cup strawberries, plus extra for topping


Add cookies to pie pan. Add melted butter and mix with cookies. With hands, press cookie mixture evenly into pie pan to make crust.

In a large bowl, add cream cheese and whipped topping. Using a hand mixer, whip  the ingredients. Add ice cream and whip all together.

Slice strawberries. Fold in blueberries and strawberries into ice cream mixture.Pour into pie pan.

Garnish top with extra berries. Freeze for at least 6-8 hours. Before serving, allow it to sit in fridge for 40-60 minutes to thaw. Then let is sit at room temperature for 10-15 minutes.


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