Ice Cream Pie

Serves 12

Fresh cherries in season are the crowning feature in this rich, picturesque pie…just like a sundae with a cherry on top, but better! For a less-sweet crust, combine 1 cup graham cracker crumbs, 1/4 cup ground flaxseed and 3 tablespoons melted butter.
Ingredients

1 teaspoon plus 3 tablespoons butter, melted and divided
16 365 Everyday Value Chocolate Sandwich Cremes, crushed
4 cups 365 Everyday Value Vanilla Ice Cream, softened
1/2 cup 365 Everyday Value Strawberry Fruit Spread
1/2 cup toasted walnut pieces
1 1/2 cups non-hydrogenated frozen whipped topping, thawed
1/4 cup 365 Everyday Value Dark Chocolate Mini Chunks
12 fresh cherries
Method

Use 1 teaspoon butter to grease 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.
Nutrition

Per serving (about 4oz/106g-wt.): 330 calories (170 from fat), 19g total fat, 9g saturated fat, 25mg cholesterol, 85mg sodium, 35g total carbohydrate (1g dietary fiber, 27g sugar), 4g protein