Burgundy Cherry Pie

• 1 12 quarts burgundy cherry ice cream (storebought or Burgundy Cherry Ice Cream)
• 1 chocolate cookie pie crust or 1 graham cracker pie crust
• 12 pint whipping cream
• 2 cups dark cherries, pitted or 1 (16 ounce) package frozen cherries, thawed
• 12 cup raspberry jam (I prefer seedless)

1. Freeze crumb crust.
2. Remove ice cream from freezer and let it temper in the refrigerator about 15 to 20 minutes.
3. Spoon ice cream into frozen crust and freeze for an hour.
4. Whip cream and smooth over top of pie; return to freezer for an additional three hours.
5. Mix cherries (and juice, if frozen cherries are used) into raspberry jam.
6. Refrigerate to chill.
7. Let pie temper in the refrigerator for about 15 minutes prior to serving to allow easy portioning.
8. To serve, cut pie into wedges and ladle some cherries and sauce over each piece.

cherry ice cream, chocolate cookie pie crust, whipping cream, dark cherries, raspberry

Taken from www.food.com/recipe/burgundy-cherry-pie-374442 (may not work)