It's always nice to have a cool dessert on a hot summer day. Today's treat sounds both cool and tasty. It seems pretty simple to put together as well. The only thing that will take some time is the freezing. Hopefully you'll be able to wait until it is frozen!
RED VELVET-BLUEBERRY ICE CREAM PIE
4 store-bought red velvet cupcakes
1 1/2 pints vanilla ice cream
1 1/2 pints blueberry sorbet
2 c. cold heavy cream
2 tbsp. confectioners' sugar
Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 c. of the crumbs into the bottom and up the sides of a 9 inch deep pie plate. Freeze 30 minutes.
Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (return the pie to the freezer between the layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.
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