2 tablespoons butter or margarine, melted
1/4 cup old-fashioned oats
1/4 cup finely chopped walnuts
3 tablespoons ground flaxseed or flaxseed meal
2 tablespoons shredded coconut
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 (3.4-ounce) box instant cheesecake pudding and pie filling mix
1 cup cold (2 percent) milk
2 cups vanilla reduced-fat ice cream, softened
1 cup chopped fresh strawberries (5 ounces)
1 pint (2 cups) strawberry sorbet, softened
5 fresh strawberries, cut in half, if desired
Heat oven to 350 degrees. In medium bowl, mix all crust ingredients. Press in bottom and up the side of 9-inch glass pie plate. Bake about 10 minutes or until golden brown. Cool completely, about 30 minutes.
In large bowl, beat pudding mix and milk with wire whisk until smooth. Gently stir in ice cream with wire whisk until smooth. Stir in chopped strawberries. Pour mixture into cooled crust. Freeze 2 to 3 hours or until firm.
Spread sorbet evenly over ice cream. Freeze 2 hours. Remove from freezer 10 minutes before serving. Cut into wedges. Garnish each wedge with strawberry half.
One serving: Calories, 230 (calories from fat, 70); total fat, 8g (saturated fat, 3.5g; trans fat, 0g; omega-3, 0.5g); cholesterol, 15mg; sodium, 210mg; total carbohydrate, 36g