Ingredients
1 pint chocolate or vanilla ice cream, softened
1 (10 inch) graham cracker crust
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling, chilled
3 tablespoons chocolate syrup
Directions
Spoon ice cream into pie crust; cover and freeze for 15 minutes. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over pie. Using the back of a spoon, make an 8-in. diameter well in the center of the pie for the pie filling. Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.
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