Recipe | "Black Cherry Chunk Ice Cream Pie" by Sue Ready

A Summer Dessert with Lots of Possibilities

Cook's Notes:
Any flavor of ice cream works for this pie. Optional garnishes include: cookie crumbs, sprinkles, hot fudge sauce, fresh fruit

  • 1 quart black cherry chunk ice cream 
  • 1 regular package of Oreo cookies (not Double Stuff brand) you will use 2-1/2 rows of the package. 
  • 5 TB. melted butter 
  • 1/2 cup prepared fudge sauce 
  • Remove ice cream carton from freezer to soften. 
  • In a food processor crush cookies (you will use about 2 and 1/2 rows of Oreos that have been broken up). 
  • Add in 5 TB. melted butter to food processor and mix well. 
  • Press cookie crumbs into a glass pie pan and up the sides-reserve 1/2 cup cookie crumbs and set aside. 
  • Place the pie pan in freezer for 15 minutes to firm up. 
  • Remove pie and add 1/2 of the softened carton of ice cream, smooth out ice cream evenly in pie pan. Swirl in 1/ 2 cup slightly warmed fudge sauce and sprinkle with 1/4 cup cookie crumbs. 
  • Return pie to freezer for an hour or until ice cream is fairly firm. 
  • Add rest of softened ice cream and garnish with rest of cookie crumbs. Lightly cover with wax paper and freeze about 6 hours until firm. Then cover with 2 layers of foil.
  • To serve, let pie stand at room temperature 5 to 10 minutes. Cut into pie shaped wedges and top with slightly warmed fudge sauce and a cherry. 

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