CHERRY-CHOCOLATE ICE CREAM PIE
"Bake" your own ice cream pie, with an easy chocolate crust layered in fudge and vanilla ice cream. The fruit sauce is the cherry on top-literally.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 1/2 g
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