Black-Bottom Ice Cream Pie

• 1-1/2 cups crushed gingersnaps (about 24 cookies)
• 1/4 cup confectioners' sugar
• 1/3 cup butter, melted
• 1 cup chocolate ice cream, softened
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 quart vanilla ice cream, softened
• Sweetened whipped cream and maraschino cherry, optional

1. Combine the gingersnap crumbs, confectioners' sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for at least 30 minutes. Spoon chocolate ice cream into crust; freeze until firm, about 1 hour.
2. Meanwhile, in a heavy saucepan, melt chocolate chips with cream over low heat, stirring constantly. Remove from the heat; add vanilla. Cool. Spread half of the chocolate sauce over chocolate ice cream; freeze until set, about 1 hour.
3. Spoon vanilla ice cream over chocolate sauce; freeze until firm, about 1 hour. Spread remaining chocolate sauce evenly over pie; freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Garnish with sweetened whipped cream and a cherry if desired.

crushed gingersnaps, confectioners, butter, chocolate ice cream, chocolate chips, heavy whipping cream, vanilla, vanilla ice cream, cream

Taken from www.tasteofhome.com/recipes/black-bottom-ice-cream-pie/ (may not work)