Very Berry Pie
Yield: 12 (9-inch) pies, 8 servings each
Ingredients   Weights   Measures
 frozen blueberries, divided    9 lb.    1-1/2 gal.
 vanilla ice cream, softened    -    1-1/4 gal.
 OREO Pie Crust    -    1 doz.
 strawberry ice cream, softened    -    1-1/4 gal.
 frozen sliced strawberries, thawed    2 lb. + 4 oz.    1-1/4 gal.
 prepared DREAM WHIP Whipped Topping    1 lb. + 8 oz.    3 qt.
 OREO Pieces-Medium    3 lb.    3 qt.
PLACE 3 qt. (or 1 cup for trial recipe) of the blueberries in blender container; cover. Blend until pureed. Mix with vanilla ice cream until well blended.
FOR each pie: Spoon 1-1/2 cups (13 oz.) of the vanilla ice cream mixture into each crust; top with 1 cup (6 oz.) of the remaining whole blueberries.
SPREAD 1-1/2 cups strawberry ice cream over blueberries; cover with 1-2/3 cups (6 oz.) of the sliced strawberries. Freeze overnight.
DECORATE with whipped topping. Top each pie with 1 cup OREO Pieces; cut into 8 slices to serve.
TIP
For easier cutting, remove pies from freezer and temper at room temperature 15 minutes before serving.
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