Graham Cracker Crust
6 tablespoons (85g) unsalted butter, melted
1 and 3/4 cups (209g) blended honey graham crackers (~12-13 full sheets of graham crackers)
1/4 cup (50g) white granulated sugar
1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
1/2 gallon (4 pints; 8 cups) strawberry ice cream (we love Tillamook’s Oregon Strawberry)
1 (17 oz.; 481g) prepared frozen cheesecake Note 1
Optional toppings: spray whipped topping (or fresh whipping cream), fresh strawberries, or sugared strawberries (See Note 2)
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GRAHAM CRACKER CRUST: Start by dissolving the spread in a microwave safe bowl. When dissolved, put away to cool to room temperature for 5 minutes. In a blender or food processor, place the graham saltines and cycle/mix until the wafers are scraps (re-mix any enormous lumps). Measure to get a level 1 and 3/4 cups of pieces and add to a huge bowl. Include the sugar and salt. Utilize a spatula to scratch all of the softened, however cooled (hot spread will cause an oily covering) margarine into the bowl. Tenderly mix with a wooden spoon until very much joined.
Structure CRUST: Dump the blend into a 9-inch springform container. Principally press the scraps into the lower part of the container and afterward around 1/2 inch up the sides. Utilize the lower part of a level 1 cup estimating cup to throughly pack the graham wafer scraps into a firm outside. Place the container in the cooler while you make the filling for the pie.
Frozen yogurt: Allow the frozen yogurt to mellow for around 5-10 minutes relying upon the temperature of your kitchen. (You don’t maintain that the frozen yogurt should get too melty or it becomes cold when re-frozen.) Scoop frozen yogurt into an exceptionally huge bowl.
CHEESECAKE: Remove cheesecake from bundling and hack into 1/2-inch pieces. Add the cheesecake pieces right on top of the frozen yogurt. Utilizing a wooden spoon, delicately blend until the frozen yogurt and cheesecake pieces are incorporated. Try not to over-blend.
Completing PIE: Pour the combination over your pre-arranged graham wafer hull. Push down with the rear of the wooden spoon into one even layer on top of the outside and afterward utilize a spatula to smooth the top. Cover firmly and put in the cooler to set something like 8 hours or until totally firm.
Appreciate: Once pie is firm, eliminate from springform container and cut into cuts (to get spotless cuts, run an enormous sharp blade under high temp water for a couple of moments, wipe to dry, make 1 cut, and rehash). Act with no guarantees or with discretionary garnishes: a shower of gotten besting or a doll-ready of new whipped cream. Decorate with a new strawberry or sugared strawberries (See Note 2). Appreciate right away. Add no discretionary garnishes to cuts that will be extra. Immediately return extras, covered firmly, into the fre’d