- 2 pints dark chocolate ice cream, softened
- 1 jar (10 ounces) maraschino cherries, drained and coarsely chopped
- 3/4 cup slivered almonds
- 1 chocolate crumb crust (8 inches)
- Whipped topping
- In a large bowl, combine the ice cream, cherries and almonds. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 10 minutes before cutting. Garnish with whipped topping. Yield: 6-8 servings.
Originally published as Cherry-Nut Chocolate Pie in Quick Cooking July/August 2004, p32
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