Summer Strawberry Pie with Fruit and Granola
2 c. sliced hulled strawberries
¼ c. sugar
1 large ripe banana
4 scoops Blue Bell Summer Strawberry Pie Ice Cream (approximately ½ c. each)
4 T. your favorite granola
Toss strawberries with sugar in medium bowl to blend. Let stand at room temperature until juices form, about 1 hour. Stir and refrigerate. When ready to serve dessert, peel and slice banana and mix into strawberries. Place one scoop of ice cream on each of 4 chilled dessert plates. Add ¼ of the fruit mixture to each plate beside the ice cream. Sprinkle granola over ice cream and fruit. Serve immediately. Makes 4 servings.
Christmas Cookie Snowballs
1 cup shredded sweetened coconut
4 rounded scoops Blue Bell Christmas Cookies in July (approximately ½ to 2/3 cup each)
4 t. finely chopped roasted almonds
Finely chop coconut in a food chopper of food processor. Place in a small shallow dish. Roll ice cream scoops in coconut to completely coat (Scoops may be prepared ahead of time and placed on a waxed paper-lined plate, covered with plastic wrap and stored in freezer for up to 24 hours). Place each scoop in a small chilled dessert bowl and sprinkle with 1 teaspoon almonds. Serve immediately. Makes 4 servings.