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Cherries Jubilee Ice Cream Pie

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“From 'Cooking Light Annual Recipes 2006'”
READY IN:
4hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

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

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