Cherry-Chocolate Ice Cream Pie
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  • 15 Oreo™ chocolate creme sandwich cookies, crumbled
  • 11/4 cup butter or margarine, melted
  • 13/4 cup hot fudge topping (room temperature)
  • 11 quart (4 cups) vanilla ice cream, softened
  • 11/4 cup sugar
  • 11 tablespoon cornstarch
  • 11/2 cup water
  • 12 tablespoons frozen cranberry juice cocktail concentrate
  • 12 cups fresh or frozen dark sweet cherries, halved, pitted
  • 11 tablespoon cherry-flavored liqueur, if desired1 Heat oven to 375°F. In food processor, place crumbled cookies. Cover; process 10 to 15 seconds or until finely crushed. Add melted butter. Cover; process 5 to 10 seconds or until mixed. Press in bottom and up side of ungreased 9-inch pie plate. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  • 12 Stir hot fudge topping until smooth. Carefully spread over bottom of crust. Freeze 30 minutes. Spread ice cream over hot fudge topping. Cover; freeze at least 1 hour until firm.
  • 13 Meanwhile, in 2-quart saucepan, mix sugar, cornstarch, water and frozen juice concentrate. Heat to boiling over medium heat, stirring occasionally. Stir in cherries; reduce heat. Simmer 5 minutes. Stir in liqueur. Cool completely, about 30 minutes. Let pie stand 10 minutes before cutting. Serve sauce over slices of frozen pie.



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