CHOCOLATE-CHERRY ICE CREAM PIE

FOR THE CRUST:
1 1/3 cups chocolate cookie crumbs
1/4 cup (1/2 stick) butter, melted
FOR THE FILLING:
1 (8 ounces) package cream cheese, softened
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 cup heavy (whipping) cream, whipped
1 quart cherry ice cream, softened
1/4 cup prepared fudge topping (for serving)

Combine all ingredients. Press onto bottom arid sides of a 9-inch pie plate. Freeze 1 hour.

Beat cream cheese and sugar in small mixer bowl until fluffy. Beat in cocoa powder and vanilla until well combined. Gently fold in whipped cream. Spoon into frozen pie crust. Freeze until firm, about 2 hours.

Spoon cherry ice cream over chocolate cream layer. Freeze several hours or overnight.

TO SERVE:
Remove pie from freezer and let stand at room temperature about 15 minutes before serving. Drizzle with fudge topping. Cut and serve immediately.

From: Recipelink.com
Source: Recipe booklet: 1997 Market Bulletin Recipes, West Virginia Department of Agriculture, Charleston, WV