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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Spoon ice cream into pie crust; cover and freeze for 15 minutes.
2. 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.
3. 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 the pie filling. Pipe reserved cream cheese mixture around pie.
4. Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately. Yield: 6-8 servings.
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