Description
A delicious and easy dessert that tastes amazing. Layers of Oreo crust, hot fudge, vanilla and cherry ice cream topped with a divine cherry sauce.
Ingredients
- 15 whole Oreo Cookies
- ¼ cups Unsalted Butter, melted
- ¾ cups Hot Fudge Ice Cream Topping
- 4 cups Vanilla Ice Cream, Softened
- 3 cups Fresh Or Frozen Dark Sweet Cherries, Pitted And Quartered, Divided
- ½ cups Water
- ¼ cups Sugar
- 2 Tablespoons Thawed Cranberry Juice Concentrate
- 1 Tablespoon Cornstarch
- 1 Tablespoon Cherry Liqueur (optional)
Preparation
Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up the sides of an ungreased 9-inch pie plate. Freeze until firm, about 15 minutes. Carefully, spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
Combine the ice cream and 1 cup cherries; spread over hot fudge later. Freeze until firm, about 8 hours.
Meanwhile, in a large saucepan, combine water, sugar, cranberry juice and cornstarch. Bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat. If desired, stir in liqueur. Cool completely.
Remove pie from freezer 10 minutes before cutting. Serve with sauce.
Recipe from Taste of Home Summer 2016.
