(by Shirley McNevich)
1 - Keebler ready-made graham cracker crust
1 pint good quality vanilla ice cream (slightly softened)
1 pint lemon sherbet (slightly softened)
1 cup fresh blueberries
1/2 cup blueberry preserves
Spread 1/2 of the softened vanilla ice cream over the bottom of the graham cracker crust, then put the crust in the freezer for 30 minutes. Spread all of the softened lemon sherbet evenly over the vanilla ice cream, then put the crust back in the freezer for 30 minutes. Spread the rest of the softened vanilla ice cream over the lemon sherbet. Freeze the pie for 6-8 hours. In a bowl add fresh blueberries and blueberry preservers--stir carefully to mix. When serving the pie, drizzle each slice with the blueberry mixture. Note: you'll have to re-freeze and re-soften the leftover vanilla ice cream between recipe steps.