Chocolate Covered Nutty Ice Cream Pie

This desert reminds me of a peanut buster parfait from DQ or of a fudge sundae. It's a great make-ahead desert to bring out when unexpected guests arrive. This could even work with chocolate ice cream. "Cooking time" is time in the freezer.

• Ready In: 4 hrs 20 mins
• Serves: 8

Ingredients

• 1  quart low-fat vanilla ice cream, slightly softened, about 4 cups
• 1⁄2 cup peanuts, chopped
• 1⁄3 cup maraschino cherry, well drained and chopped
• 1  graham cracker crust
• 1  cup  hot fudge
• 1 -2  tablespoon  coffee-flavored liqueur (optional)
• 8  whole maraschino cherries

Directions

1. In a large bowl, combine ice cream, peanuts and 1/4 cup maraschino cherries; blend well.
2. Spoon into crust. Cover and freeze for 4 to 6 hours or until firm.
3. When ready to serve, remove from freezer and let stand for 10 minutes at room temperature before cutting.
4. While pie is resting, combine hot fudge sauce and liqueur in a small saucepan. Heat over low heat until warm.
5. Spoon sauce over individual servings of pie and garnis each with a cherry.