Ingredients
1 pint chocolate or vanilla ice cream, softened1 graham cracker crust (10 inches)4 ounces cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed1 can (21 ounces) cherry pie filling, chilled3 tablespoons chocolate syrup
Preparation
Spoon ice cream into crust; cover and freeze 15 minutes.
Meanwhile, in a large bowl, beat cream cheese and confectioners’ sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish.
Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-in.-diameter well in the center of the pie for pie filling (do not add filling). Pipe reserved cream cheese mixture around pie.
Cover and freeze 3-4 hours or until firm. May be frozen up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.
