Cherry Ice Cream Pie

This is the perfect busy person's dessert. It's impressive, easy to assemble and can be made days ahead.

  • prep time 35 min
  • total time 3 hr 5 min
  • ingredients 6
  • servings 8

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
tablespoon milk
Green colored sugar
1
pint (2 cups) vanilla ice cream, slightly softened
1
can (21 oz) cherry pie filling
1/2
teaspoon almond extract
  • 1 Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Brush fluted edge lightly with milk; sprinkle with green sugar. Bake 6 to 8 minutes or until light golden brown. Cool while preparing trees.
  • 2 Remove second crust from pouch; place flat on work surface. Brush crust lightly with milk; sprinkle with green sugar. With 2-inch tree-shaped cookie cutter, cut 16 trees; place on ungreased cookie sheet. Bake 4 to 6 minutes or until golden brown. Cool.
  • 3 In large bowl, gently mix softened ice cream, pie filling and almond extract to blend. Spread in cooled baked shell. Arrange trees in 2 concentric circles on top of pie. Freeze until firm, about 2 hours. For easier cutting, refrigerate pie 30 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    1g
    1%
      Sugars
    22g
    22%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    0%;
    Exchanges:
    2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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