• Preheat oven to 350 degrees F. Coat 9-inch pie plate with nonstick cooking spray. Combine crackers and walnuts in small bowl. Dust plate with 2 tablespoons cracker mixture.

  • Beat egg whites in bowl with electric mixer until foamy. Add salt; beat until soft peaks form. Beat in sugar, 2 tablespoons at a time, until stiff peaks form. Gently fold in remaining cracker mixture until just blended. Spoon meringue into pie plate; form crust by spreading meringue from center to edges to cover plate completely.

  • Bake in preheated 350 degree F oven for 20 to 25 minutes or until meringue is golden brown. Transfer to wire rack to cool completely.

  • Spoon softened ice cream into cooled meringue crust. Cover with plastic wrap and freeze 3 hours or until ice cream is firm.

  • Meanwhile, combine blueberries, raspberries, strawberries and melted jelly in a large bowl; gently toss to coat completely.

  • To serve, spoon the berry mixture over the top of the pie, mounding berries in the center. Drizzle with the melted chocolate. Garnish with mint if you wish.

Nutrition Facts

331 calories; 7 g total fat; 22 mg cholesterol; 147 mg sodium. 47 g carbohydrates; 7 g protein;