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1
Put first 3 ingredients in food processor and process until finely crushed.
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2
Press firmly onto the bottom of a lightly greased 10 inch springform pan.
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3
Bake at 350 degrees for 10 minutes.
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4
Cool pan completely on wire rack.
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5
Take vanilla ice cream out of the freezer and let stand for 20 minutes to soften.
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6
Put strawberries and 2 tbsps.
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7
powdered sugar in food processor and process until pureed, scraping down sides if needed.
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8
Remove mixture from food processor and set aside.
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9
Pur blueberries and 1 tablespoon powdered sugar in food processor and process until pureed, scraping down sides if needed.
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10
Remove mixture from processor and set aside.
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11
Mash bananas in a large bowl.
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12
Add remaining powdered sugar and mix well.
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13
Set aside.
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14
Place 1 quart of the ice cream in a large bowl.
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15
Fold strawberry mixture into ice cream until blended.
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16
Place in freezer until slightly firm.
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17
Divide remaining quart of ice cream in half.
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18
Put halves in different bowls.
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19
Stir blueberry mixture in one half and banana mixture in the other half.
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20
Place bowls in the freezer.
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21
Spread half of the strawberry mixture evenly into prepared crust in pan.
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22
Place pan and remeining strawberry mixture in the freezer.
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23
Freeze for 30 minutes.
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24
Spread banana mixture evenly over strawberry mixture and return to freezer for 30 minutes.
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25
Repeat same procedure with blueberry mixture.
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26
Spread remaining strawberry mixture over blueberry mixture.
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27
Freeze for 3 hours or until all layers are firm.
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28
Take pie out of freezer and let stand for 15 minutes before cutting to serve.
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29
Garnish pie if desired.
