The Easiest Strawberry Cheesecake Ice Cream Pie

• Condiments

  • 1 tsp Lemon zest and 1 teaspoon lemon juice

• Baking & Spices

  • 7/16 cup White sugar

• Bread & Baked Goods

  • 8 1 inch prepared cheesecake, prepared

• Snacks

  • 9 cups Full honey graham crackers

• Dairy

  • 6 tbsp Butter

• Frozen

  • 1/2 gal Strawberry ice cream

• Other

  • 1 cups And 1/2 slice strawberries

Found on chelseasmessyapron.com

Description

Directions

• Prepare the graham cracker crust.
• In a blender or food processor, place the graham crackers and process/blend until the crackers are all crumbs. Empty the crumbs into a medium sized bowl and stir in 1/4 cup white sugar.
• Soften the butter and combine with the crumb and sugar mixture.
• Press the crumbs into a springform pan. I use a 9-inch springform pan for this recipe. Mainly press the crumbs into the bottom of the pan and then a little bit up the sides. Place the pan in the freezer while you make the filling for the pie.
• Allow the ice cream to soften for about 5-10 minutes depending on the temperature of your kitchen. You dont want the ice cream to get too melty or it becomes icy when re-frozen.
• Place in a large bowl.
• Take the cheesecake and coarsely chop into large bite-sized pieces.
• Mix the cheesecake pieces into the slightly softened ice cream.
• Pour the mixture over your prepared graham cracker crust. Cover and put in the freezer to set at least 8 hours or until completely firm.
• Take the strawberries and toss with the remaining 3 tablespoons sugar, zest, and juice of a lemon. Let sit for 6-9 minutes.
• Top the cheesecake with the sugared strawberries and the spray whipped topping on the edges if desired.
• Enjoy immediately after topping with strawberries.
• If you wont be enjoying this pie all at once, only top individual pieces with the sugared strawberries and spray whipped topping.