Happy Birthday to me…Happy Birthday to me…

Last week I turned another year older which really meant that we had a reason to have cake and I got to eat whatever I wanted for dinner! I’m a big fan of ice cream and ice cream cakes. I’ve had this ice cream cake since I was little for most of my birthdays. This year I wanted to change it up a it and I found a delicious and easy frozen dessert that will probably become a go to dessert when needed. You could even simplify this even more but purchasing a pre-made Oreo crust. We made the kid-friendly version of this dessert, but I’m sure the adult version would be extra tasty as well. This didn’t last long in our house. It was devoured pretty quickly which is a good thing because

it means I wont be raiding the freezer for days!

Cherry & Chocolate Ice Cream Pie

Ingredients

• 15 Oreo cookies
• 1/4 cup unsalted butter, melted
• 3/4 cup hot fudge ice cream topping
• 4 cups vanilla ice cream, softened
• 3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided
• 1/2 cup water
• 1/4 cup sugar
• 2 Tbsp. thawed cranberry juice concentrate
• 1 Tbsp cornstarch
• 1 Tbsp cherry liqueur, optional

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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 the water, sugar, cranberry juice and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in the 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.

Serves 8

Source: Taste of Home Summer 2016