Keyword cherries, cherries jubilee, Ice Cream, Pie
1½cupsgraham cracker crumbs(about 9 whole graham crackers)
12ouncesfrozen, pitted dark sweet cherries
1/4cupgranulated white sugar
4cupslow fat vanilla ice cream,softened
MAKE THE CRUST:
Preheat oven to 375°.
In a medium bowl, add the graham cracker crumbs, butter and honey; stir to combine. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.
MAKE THE CHERRY SAUCE:
In a medium saucepan, Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
Place 1/2 cup of the cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry sauce in an airtight container; cover and chill.
MAKE THE ICE CREAM FILLING:
Place the softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add the pureed cherry mixture, and gently fold it in to achieve a swirl pattern.
Spoon the mixture into the cooled crust. Cover and freeze for at least 4 hours or until firm. Top with some of the reserved cherry sauce just before serving.