Prep Time: 30min
Total Time: 2hr40min
Servings: 8
Ingredients
- 15
- creme-filled chocolate 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
Directions
- 1Heat 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.
- 2Stir 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.
- 3Meanwhile, 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.
Expert Tips
Experiment with different variations of chocolate, vanilla or cherry ice creams in this pie.
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