Cherries Jubilee Ice Cream Pie

• 13 cup water
• 14 cup sugar
• 2 tablespoons brandy
• 1 tablespoon cornstarch
• 1 (12 ounce) packagepitted frozen dark sweet cherries
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 1 12 cups graham cracker crumbs (about 9 cookie sheets)
• 4 cups low-fat vanilla ice cream, softened

1. Preheat oven to 375 degrees.
2. Combine first five ingredients in a medium sauce pan.
3. Bring to boil; cook 2 minutes or until thick, stirring constantly.
4. Cool completely.
5. Combine butter and honey in a medium bowl.
6. Add cracker crumbs, stirring to blend.
7. Press into bottom and up sides of a 9-inch pie plate.
8. Bake at 375 for 8 minutes.
9. Cool completely.
10. Place 1/2 cup cherry mixture in a food processor; process until smooth.
11. Place remaining cherry mixture in an airtight container; cover and chill.
12. Place ice cream in a large bowl, and beat with a mixer at medium speed until smooth.
13. Add pureed cherry mixture, and gently fold in to acheive a swirl pattern.
14. Spoon mixture into cooled crust.
15. Cover and freeze four hours or until firm.
16. Top with reserved cherry sauce just before serving.

water, sugar, brandy, cornstarch, cherries, butter, honey, graham cracker crumbs, lowfat

Taken from www.food.com/recipe/cherries-jubilee-ice-cream-pie-160096 (may not work)