Summer Strawberry Pie Bars

Blue Bell Creameries

Advocate photo provided by Paul R. Johnson, Jr. Blue Bell Creameries celebrates National Ice Cream Month in July by introducing a new flavor, Summer Strawberry Pie Ice Cream, at right. It also released its Christmas Cookies in July flavor, at left.
Advocate photo provided by Paul R. Johnson, Jr. Blue Bell Creameries celebrates National Ice Cream Month in July by introducing a new flavor, Summer Strawberry Pie Ice Cream, at right. It also released its Christmas Cookies in July flavor, at left.

Summer Strawberry Pie Bars

Makes 9 servings. Recipe is from Blue Bell Creameries.

2⁄3 cup flour

2⁄3 cup chopped pecans or almonds

5 tbls. butter, melted

1 quart Blue Bell summer Strawberry Pie Ice Cream

Frozen whipped topped, thawed, optional

Fresh or sweetened berries, optional

Shaved chocolate, optional

Additional chopped nuts, optional

Toasted shredded coconut, optional

Strawberry or chocolate dessert topping, optional

1. Preheat oven to 350 degrees. Line an 8x8-inch baking dish with aluminum foil, with foil overhanging the sides of the dish. (This will be used to remove the dessert from the baking dish.) Spray the foil with nonstick cooking spray.

2. Mix flour, 2⁄3 cup nuts and butter. Spread mixture in baking dish to cover the bottom. Press down firmly. Bake until lightly browned, about 15 to 20 minutes. Cool completely. Wrap with plastic wrap or foil and freeze for 1 hour.

3. Spread ice cream over chilled crust. Wrap again with plastic wrap or foil and freeze for 4 to 24 hours. Remove from freezer 10 minutes before serving.

4. To serve, remove dessert from baking dish by lifting up with the foil. Cut into 9 bars. Place each bar on a chilled dessert plate. Top with your choice of additional toppings.

Serve immediately.

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