Black Forest Ice Cream Pie

 

Black Forest Ice Cream Pie 

Cook's Notes: This ice cream pie is quite versatile. Some options include: a graham cracker or cookie crust, vanilla or cherry chunk ice cream, using reduced-fat, low-fat, or sugar-free products, and canned cherry pie filling or a homemade cherry sauce. The recipe comes from Midwest Living, and I have included my adaptations.
Ingredients:

• 1 package of regular Oreo cookies ( you will need 2 rows 24 cookies, finely crushed crumbs ) and 3 tablespoons melted butter or use 2 cups finely crushed graham cracker crumbs with 1/3 cup melted butter, 1 teaspoon cinnamon and 2 tablespoons sugar
• 1 pint vanilla or cherry chunk ice cream
• 1 oz. softened cream cheese
• 6 oz. Cool Whip thawed or 1-1/2 cups heavy cream whipped
• 1 cup powdered sugar
• 1-21.oz. can cherry pie filling, chilled, or make a homemade cherry sauce (recipe below)
• Hot fudge ice cream topping or chocolate-flavored syrup

Directions:

• Preheat oven to 350 degrees.
• Use a food processor to make graham cracker or cookie crumb crust, add melted butter, and mix well. Pat the crumb mixture in a glass pie pan. Bake 8 minutes. Cool and set aside. 
• Soften ice cream and spoon over cooled crust. Freeze covered 3 hours or until firm.
• In a mixing bowl, beat confectioners' sugar, cream cheese, and Cool Whip or heavy cream that has been whipped.
• Spread evenly over ice cream and return to freezer. Freeze overnight covered with foil. 
• To serve spoon cherry pie filling or cherry sauce over a pie slice and drizzle with fudge topping or chocolate flavored sauce.

Homemade Cherry Sauce (better than canned) 
Ingredients:

• 1 can Dark Sweet Cherries, pitted
• 2 tablespoons cornstarch
• 2 tablespoons cherry preserves
• 1/2 teaspoon almond extract 
• 1 tablespoon cherry brandy
• Reserved cherry juice

Directions:

• Drain cherries and set aside. In a saucepan, add reserved cherry juice, cornstarch, cherry preserves, and extract. Whisk to blend well. 
• Cook on low heat until mixture starts to thicken. Add the drained cherries to the saucepan and cook for 2 more minutes. Add a tablespoon of cherry brandy, mix, and cool. Refrigerate sauce in a covered container until serving.