- 1 1/4 cups flaked coconut
- 3 tablespoons butter or margarine, softened
- 1 quart vanilla ice cream
- 1 package (10 ozs) frozen sliced peaches, thawed and drained
- 1 cup fresh blueberries
To make shell:
Combine coconut and butter and press evenly over sides and bottom of an 8- or 9-inch pie pan. Bake in a slow oven (300F) 10 to 15 minutes. Cool.
To make filling:
Spread ice cream over cooled crust. Keep in freezer until ready to serve. At serving time, cover ice cream with mixture of drained peaches and blueberries. Cut into wedges to serve. Yield: 6 .servings.