Cherry sundae pie
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Refrigerated pie crusts;15oz |
| 16 | ounces | Cherries, dark sweet;drained |
| 4 | cups | Ice cream, vanilla; softened |
| ½ | cup | Ice cream topping, chocolate |
| ½ | cup | Pecans; chopped |
| Whipped cream | ||
| Maraschino cherries | ||
Directions
Heat oven to 450F. Prepare pie crust according to package directions for one-crust baked pie shell using a 9-inch pie pan. Bake for 9-11 minutes or until lightly browned; cool.
Place half of canned cherries in cooled pie crust; top with 2 cups ice cream. Drizzle ⅓ cup of the chocolate topping over ice cream.
Sprinkle with remaining cherries and pecans; top with remaining ice cream. Drizzle with remaining topping. Freeze several hours or overnight. Garnish with whipped cream and maraschino cherries.
from: The Daily Herald, 2/7/95 posted by Jeanne Geake Submitted By JEANNE GEAKE On 02-09-95