Recipe Wednesday : Gluten Free Cherry Almond Ice Cream Pie & $1 off any Rudis item Coupon!

With BBQ season in full swing, I thought I'd share a great Gluten Free Ice Cream Pie recipe I recently tried.  This would be great for the 4th of July...add blueberries on top to make it Red white and blue!
As an added bonus, there's also a $1 off coupon that is available now for any Rudi's item!! 
Here's the recipe!

INGREDIENTS:

• 8 tbs. butter (1/2 cup)
• 1/2 gallon vanilla ice cream.  
• 1/2 gallon coffee ice cream
• 1 package fresh strawberries, sliced
• 3 packages 7ct. Rudi’s G-F Cherry bars 
• 9″ spring foam pan

DIRECTIONS:
Crust

1. pre-heat oven to 350°
2. crush up 2 packages (14 bars) of Cherry Almond Bard in a Cuisinart (make sure they’re not crushed too much so that they become powder, but you don’t want them too chunky either)
3. add melted butter and mix until well blended and consistent
4. spread out crumble evenly throughout pan, pressing down on bottom of the pan and bring about 1/2 way up the sides of the pan
5. bake 8-10 minutes

Cake

1. let ice cream thaw a bit (but don’t let it melt)
2. spread one of the 1/2 gallons of ice cream evenly in the pan, on top of the baked crumble
3. crumble up last package of Cherry Almond Bars between fingers and sprinkle evenly on top of the first layer of ice cream
4. spread the other 1/2 gallon of ice cream evenly in the pan on top of the middle crumble layer (left)
5. cover cake with freezer paper (stick toothpick into the top of the cake so that the freezer paper doesn’t stick)
6. let sit overnight
7. before serving, slice up strawberries and spread out on top of the cake and let thaw 10/15 minutes.

Enjoy!!!