Cherry & Chocolate Ice Cream Pie

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.