“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.
Cherry-Chocolate Ice Cream Pie
- Prep Time 30 min
- Total 2 hr 40 min
- Servings 8
- Ingredients 10
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
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Step1Heat 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.
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Step2Stir 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.
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Step3Meanwhile, 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
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 180
- Trans Fat
- 1 1/2g
% Daily Value*:
- Vitamin A
- 10%
- 10%
Exchanges:
FreeCarbohydrate Choice
4Tips from the Betty Crocker Kitchens
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