Chocolate-Cherry Ice Cream Pie Recipe

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Chocolate-Cherry Ice Cream Pie Recipe
Chocolate-Cherry Ice Cream Pie Recipe photo by Taste of Home
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Chocolate-Cherry Ice Cream Pie Recipe

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4.5 3 5
Publisher Photo
No one would ever dream that the fancy taste and look of this luscious freezer pie from Kimberly West of Prairieville, Louisiana could come from only five simple ingredients! This makes an unbelievably easy dessert—whether for an elegant dinner party or as a cool, high-energy kids’ treat on a sweltering day.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping, divided
  • 1 graham cracker crust (9 inches)
  • 1 jar (10 ounces) maraschino cherries, drained
  • 1 quart vanilla ice cream, softened
  • 2 packages (1-1/2 ounces each) peanut butter cups, chopped

Directions

Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm.
Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping.
Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 6 servings.
Originally published as Chocolate-Cherry Ice Cream Pie in Simple & Delicious July/August 2007, p33

Nutritional Facts

1 piece: 668 calories, 39g fat (18g saturated fat), 39mg cholesterol, 279mg sodium, 80g carbohydrate (68g sugars, 2g fiber), 6g protein.

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  • 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping, divided
  • 1 graham cracker crust (9 inches)
  • 1 jar (10 ounces) maraschino cherries, drained
  • 1 quart vanilla ice cream, softened
  • 2 packages (1-1/2 ounces each) peanut butter cups, chopped
  1. Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm.
  2. Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping.
  3. Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 6 servings.
Originally published as Chocolate-Cherry Ice Cream Pie in Simple & Delicious July/August 2007, p33

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joyisaacs User ID: 6831209 169016
Reviewed Feb. 13, 2013

"I made a few changes to this recipe, using an Oreo crumb pie shell, fat free vanilla ice cream, and rich dark chocolate pieces instead of peanut butter cups. It was easy, and great for making ahead of time."

MY REVIEW
blossom1212 User ID: 6773665 79249
Reviewed Aug. 5, 2012

"Taste great, easy to make but would recommend freezing overnight"

MY REVIEW
meanmary5 User ID: 5028997 106741
Reviewed Apr. 21, 2010

"I would make this again, but will replace the peanut butter cups with bits of a plain chocolate bar. chocolate covered cherries are wonderful by them selves and certainly have no peanut butter anywhere near them."

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