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LissWatermelon Ice Cream Pie
24 graham cracker squares
1/4 cup corn oil margarine
1 cup watermelon
1 qt. Vanilla ice cream, softened
Blend four crackers on low speed 10-15 secs or until fine crumbs form.
Empty into medium bowl. Repeat process with remaining crackers. In small
saucepan melt margarine. Remove from heat. Add to cracker crumbs; mix
until crumbs form ball. Press mixture into 9″ pie plate. Refrigerate 1
hr. Place watermelon in blender container. Cover. Blend on low speed 30
secs. Swirl mixture through ice cream. Firmly pack ice cream into crust.
Cover. Freeze several hrs or until firm. Makes one 9″ pie.
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