What You Need:

1 (15 oz.) rolled refrigerated pie crust
1 T of butter, melted
1/2 T of red decorating sugar
1/2 T of blue decorating sugar
1/4 t of cinnamon
1 T of cold butter
1/4 C of apricot nectar
2 T of brown sugar
1 pint of vanilla ice cream
1 pint of strawberry ice cream
1 pint of blueberry ice cream
1 C of fresh raspberries
1 C of fresh blueberries

How to Make It:

Unroll the pie crust and allow it to stand at room temperature for 15 minutes.
Preset the oven temperature control to 375 degrees.
Line a baking sheet with parchment paper.
Lightly flour a flat surface and lay the pie crust onto the flour.
Brush the pie crust evenly with the melted butter.
Sprinkle the crust with the red and blue decorating sugar.
Sprinkle the crust evenly with the cinnamon.
Cut the pie crust in half.
Cut one half of the crust into 8 strips.
Use a small star shaped cookie cutter to cut out stars in the remaining half of the pie crust.
Place the strips and stars on the prepared baking sheet.
Bake 11 minutes or until browned lightly.
Remove to wire racks to cool.
Place the cold butter into a skillet over low heat.
When the butter has melted stir in the apricot nectar and brown sugar.
Stirring constantly heat for 2 minutes or until the sugar has dissolved and the mixture takes on the consistency of syrup.
Place 1 small scoop of each type of ice cream into 4 serving bowls.
Stop the ice cream with the raspberries and blueberries.
Pour the syrup over the ice cream and fruit.
Top each bowl with 1 stripe on each side of the bowl.
Add 3 stars over the middle.

Makes 4 servings