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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
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    6-8 servings


  • 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 (do not add 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.
Nutrition Facts
1 slice: 520 calories, 21g fat (12g saturated fat), 27mg cholesterol, 266mg sodium, 77g carbohydrate (63g sugars, 2g fiber), 4g protein.

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  • fastquilter56
    May 13, 2009

    I often have frozen desserts in my freezer when it comes time to have dessert auctions at our church. This one will go on my list. Thanks