Prep 10 mins
Cook 0 mins
This pie is handy to keep in the freezer for unexpected company.
- 2 pints dark chocolate ice cream, softened
- 1 (10 ounce) jar maraschino cherries, drained and coarsely chopped
- 3⁄4 cup slivered almonds
- 1 (8 inch) chocolate crumb crusts
- whipped topping
- In a 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.
I'm afraid this didn;t work at all well for us. First, when I set out the ice cream to soften, it melted very quickly rather than slowly softening. Because of that, I had to use 2 crusts instead of one, and the cherries and nuts ended up mostly in one pie rather than evenly distributed. Also, 10 minutes softening time was waaay too long--we ended up with chocolate crust chunks in a puddle of melted goo. It wasn't very appealing to look at, although it tasted okay. I might give it another try, watching the ice cream more closely when it's softening and skipping the softening before serving. I'm not too sure I liked the cherries in it, though--but I've never liked cherries on my sundaes, either. Sorry it didn't work out this time--maybe I'll have better luck next time!