Red, White And Blueberry Ice Cream Pie With Granola Crust

• 2 cups granola without raisins
• 1/2 cup chopped walnuts
• 1/4 cup butter, melted
• 1 tablespoon honey
• 3 cups vanilla ice cream or low-fat vanilla frozen yogurt, softened if necessary
• 1-1/4 cups fresh raspberries
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/2 teaspoon cornstarch
• 1-1/4 cups fresh blueberries
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/2 teaspoon cornstarch

1. Preheat oven to 350u0b0. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack.
2. Spread ice cream into prepared crust. Freeze, covered, at least 2 hours.
3. In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients.
4. Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
5. Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.

raisins, walnuts, butter, honey, vanilla ice cream, fresh raspberries, water, lemon juice, honey, cornstarch, fresh blueberries, water, lemon juice, honey, cornstarch

Taken from www.tasteofhome.com/recipes/red-white-and-blueberry-ice-cream-pie-with-granola-crust/ (may not work)