Blueberry Ice Cream Pie

MMMMM--------------------------FILLING------------------------------- 2 pt Haagen-Dazs Blueberry and -Cream ice cream 1/2 c Chilled whipping cream 1 tb Sugar 1/4 ts Ground cardamom; (optional) ; (generous) 2 c Blueberries For crust: Combine first 3 ingredients in processor and chop finely, using on/off turns. Transfer to bowl. Mix in butter. Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate. Freeze 15 minutes. Preheat oven to 350F. Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes. Cool 5 minutes. If edges have slipped, gently press into place. Cool almond crust completely. For filling: Soften ice cream in refrigerator until spreadable but not melted. Spread in crust. Smooth surface. Freeze until firm, at least 2 hours. (Can be prepared 3 days ahead. Cover tightly.) Whip cream, sugar and cardamom until stiff peaks form. Spread over pie. Top with berries and serve. Serves 8. Bon Appetit August 1990