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Cherries Jubilee Ice Cream Pie

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)
All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

Ingredients

  • 1/3 cup water
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons brandy
  • 1 (12-ounce) package frozen pitted dark sweet cherries
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
  • 4 cups vanilla low-fat ice cream, softened

Nutrition Information

  • calories 277
  • caloriesfromfat 23 %
  • fat 7 g
  • satfat 3.4 g
  • monofat 2.4 g
  • polyfat 0.8 g
  • protein 5 g
  • carbohydrate 47.3 g
  • fiber 1.6 g
  • cholesterol 24 mg
  • iron 0.7 mg
  • sodium 165 mg
  • calcium 88 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

  3. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.

  4. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.

  5. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.