Black Forest Freezer Pie

What a summer! Without a/c, it is really too hot to cook but I suffered through making this no-bake pie so that you could get the recipe! This calls for making a graham cracker crust that needs to be baked, but since I am not turning on the oven, I used a store bought crust, and I used chocolate to boost up the chocolate to fruit ratio! I think it would be even better with an oreo crust, but I think that an oreo crust makes anything better.

If you're making the pie crust from scratch, combine the cracker crumbs, sugar and the melted butter, then press into a 9-inch pie plate. Bake for 10 minutes or until golden and then let the crust cool completely.

If you're using a store bought crust, unwrap it. ha!

Scoop the ice cream into a chilled bowl, and let it thaw for just a few minutes until you can stir it easily. Stir it a few times until it is of spreading consistency,



then spoon it into the crust.



Cover and freeze until firm, about 2 hours. Next beat the cream cheese until smooth, then add the powdered sugar



and beat well. Fold in the whipped topping,



then spoon this mixture over the ice cream layer.



With the back of your spoon, make a "well" in the whipped topping layer about 8 inches across.



(It's a little hard to see in this picture, but can you see the raised edges?)

Cover and freeze for 3 to 4 hours. When you're ready to serve the pie, spoon the cold pie filling into the "well"



then drizzle with the chocolate syrup.



Eating this will certainly help you beat the heat!



Get more inspiration at Foodie Friday, Food on Friday, and Friday Food.

Black Forest Freezer Pie

1 1/2 cups finely crushed graham crackers
1/3 cup butter, melted
3 Tbsp. sugar
1 pint vanilla ice cream (2 cups)
4 oz. cream cheese, softened (low fat is fine)
1 cup powdered sugar
1 - 8 oz. container whipped topping, thawed (lite is fine)
1 - 21 oz. can cherry pie filling, chilled
hot fudge topping or chocolate syrup

Combine crushed graham crackers, melted butter and sugar. Press onto bottom and up sides of an ungreased 9 inch pie plate. Bake at 350 for 10 minutes or until golden. Cool.

In chilled bowl, stir ice cream with spoon just until softened. Spoon over chilled crust. Cover; freeze 2-4 hours or until firm.

In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar; beat well. Fold in whipped topping; spread over ice cream. Using back of spoon, make 8 inch wide well in top layer. Cover; freeze 3 to 4 hours.

When ready to serve, spread cherry filling into well on top of pie. Drizzle with chocolate syrup. Serves 8.