In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Dump the mixture into a 9½ inch pie plate. Press it into the bottom and a little more than halfway up the sides of the pie dish. Bake for 8-10 minutes, until golden, and set aside to cool to room temperature. When cool, transfer to the freezer for about one hour.
Remove crust from the freezer and fill it with ice cream. Place ¼ cup of the berries in a small bowl and mash them with a fork. Fold in the mashed berries and cover the pie with aluminum foil. Place it in the freezer for at least 2 hours or until the filling is firm.
Before serving, allow the pie to sit at room temperature for at least 10 minutes to slightly soften. Top with the remaining berries and add a dollop of Reddi Wip Extra Creamy to each slice. Enjoy!
