Ice Cream Sundae Pie

Ice Cream Sundae Pie

Serves 12

Fresh cherries are the crowning feature in this rich, picturesque pie. For a less-sweet crust, combine 1 cup graham cracker crumbs, 1/4 cup ground flaxseed and 3 tablespoons melted butter.

  • 1 teaspoon plus 3 tablespoons butter, melted and divided
  • 16 chocolate sandwich cookies, crushed
  • 4 cups vanilla ice cream, softened
  • 1/2 cup strawberry fruit spread
  • 1/2 cup toasted walnut pieces
  • 1 1/2 cups whipped topping
  • 1/4 cup dark chocolate mini chunks or chips
  • 12 fresh cherries
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Use 1 teaspoon butter to butter a 9-inch pie pan. Combine cookies and 3 tablespoons butter in a bowl then press firmly into pan to form a crust; chill 30 minutes.

In a bowl, stir ice cream until spreadable then transfer half into crust and gently spread to cover bottom. Dollop fruit spread over ice cream then scatter with walnuts. Spoon remaining ice cream over walnuts and gently spread to edges. Spread whipped topping over the top, garnish with chocolate chunks, cover and freeze until firm, 4 to 6 hours. Garnish with cherries, briefly set the pan in warm water to loosen crust, slice and serve.

Nutritional Info: 
Per Serving:330 calories (170 from fat), 19g total fat, 9g saturated fat, 25mg cholesterol, 85mg sodium, 35g carbohydrate (1g dietary fiber, 27g sugar), 4g protein

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