Cherry And Chocolate Ice Cream Pie

• 15 Oreo cookies
• 1/4 cup 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 tablespoons thawed cranberry juice concentrate
• 1 tablespoon cornstarch
• 1 tablespoon cherry liqueur, optional

1. Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
2. Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours.
3. Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate 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.
4. Remove pie from freezer 10 minutes before cutting. Serve with sauce.

cookies, butter, vanilla ice cream, sweet cherries, water, sugar, cranberry juice, cornstarch, cherry liqueur

Taken from www.tasteofhome.com/recipes/cherry-and-chocolate-ice-cream-pie/ (may not work)