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Cherry-Chocolate Ice Cream Pie
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Prep Time:
30 minutes
Total Time:
2 hours 40 minutes
Indulge in a delightful ice cream pie with layers of rich chocolate crust, fudge, and creamy vanilla ice cream topped with a fruity cherry sauce.
Ingredients:
  • 15 Oreo chocolate creme sandwich cookies, crumbled
  • 1/4 cup butter or margarine, melted
  • 3/4 cup hot fudge topping (room temperature)
  • 1 quart (4 cups) vanilla ice cream, softened
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 tablespoons frozen cranberry juice cocktail concentrate
  • 2 cups fresh or frozen dark sweet cherries, halved, pitted
  • 1 tablespoon cherry-flavored liqueur, if desired
Instructions:
  • Preheat oven to 375°F. In a food processor, pulse crumbled cookies until finely crushed, about 10-15 seconds. Add melted butter and pulse for 5-10 seconds until combined. Press the mixture into the bottom and up the side of an ungreased 9-inch pie plate. Bake for 8-10 minutes until set. Allow to cool completely, about 30 minutes.
  • 1. Stir hot fudge topping until silky smooth. Gently spread it over the crust base and freeze for 30 minutes. Then, layer on the ice cream, cover, and freeze for at least 1 hour until deliciously firm.
  • In a 2-quart saucepan, combine sugar, cornstarch, water, and frozen juice concentrate. Bring to a boil over medium heat, stirring occasionally. Add cherries and simmer for 5 minutes. Stir in liqueur, then cool completely for about 30 minutes. Allow the pie to stand for 10 minutes before cutting, and serve the sauce over slices of frozen pie.

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