Cherry Ice Cream Pie

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


box Pillsbury™ refrigerated pie crusts, softened as directed on box
tablespoon milk
Green colored sugar
pint (2 cups) vanilla ice cream, slightly softened
can (21 oz) cherry pie filling
teaspoon almond extract


  1. 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. 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. 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

Recipe Step Photos

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