WEEKEND TREATS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Cherries Jubilee Ice Cream Pie

All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

Yield:

8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)

Ingredient 

• ⅓ cup water
• ¼ cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons brandy
• 1 (12-ounce) package frozen pitted dark sweet cherries
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 1 ½ cups graham cracker crumbs (about 9 cookie sheets)
• 4 cups vanilla low-fat ice cream, softened

Instructions Checklist

Step 1

Preheat oven to 375°.

Step 2

Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.

Step 3

Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.

Step 4

Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.

Step 5

Place softened 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 achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

And as always have a chilled day from the Viking