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Black Forest Freezer Pie

 Black Forest Freezer Pie
A delightful dessert is never far off when you have this layered ice cream pie in the freezer. For variety, I sometimes use strawberry pie filling and a chocolate crust. —Angie Helms, Pontotoc, Mississippi
6-8 ServingsPrep: 20 min. + freezing


  • 1 pint chocolate or vanilla ice cream, softened
  • 1 extra-servings-size graham cracker crust (9 ounces)
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (21 ounces) cherry pie filling, chilled
  • 3 tablespoons chocolate syrup


  • Spoon ice cream into pie crust; cover and freeze 15 minutes.
  • Meanwhile, in a large bowl, beat cream cheese and confectioners'
  • sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups
  • for garnish.
  • Spread remaining cream cheese mixture over ice cream. Using the back
  • of a spoon, make an 8-in.-diameter well in the center of the pie for
  • pie filling. Pipe reserved cream cheese mixture around pie.
  • Cover and freeze 3-4 hours or until firm. May be frozen up to 2
  • months. Just before serving, spoon pie filling into the well;
  • drizzle with chocolate syrup. Serve immediately. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 520 calories, 21 g fat (12 g saturated fat), 27 mg cholesterol, 266 mg sodium,

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Black Forest Freezer Pie (continued)

Nutritional Facts: 77 g carbohydrate, 2 g fiber, 4 g protein.