Sweet Nothings

5 MINUTE VANILLA ICE CREAM PIE
with
WARM BERRY compote



Make this pie the night before — it takes just minutes to put together. If you don't want to think that far ahead, serve the sauce over scoops of ice cream.

Servings: Makes 6 servings.


Ingredients

1 quart vanilla ice cream, slightly softened
1 (9-inch) purchased chocolate-cookie pie crust or graham-cracker pie crust
1/3 cup purchased chocolate syrup (in squirt bottle)
2 tablespoons toasted almonds, chopped
2 (6-ounce) containers blueberries
2 (6-ounce) containers raspberries
2 (6-ounce) containers blackberries
2 tablespoons water
2 tablespoons brown sugar

Preparation

Spoon ice cream into crust; smooth top. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife through chocolate lines, forming chevron pattern. Sprinkle with almonds; freeze until firm. Can be made 1 day ahead; keep frozen. Let pie soften slightly before serving.

Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over.