Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Frozen: Black Forest Ice Cream Pie




Source of Recipe


Internet


List of Ingredients




1 prepared chocolate crumb crust (9 inches)
3 1⁄2 cups reduced-fat vanilla ice cream
1 cup reduced-sugar cherry pie filling
2 whole chocolate graham crackers,
broken into bite-size pieces
1 cup fat-free hot fudge ice cream topping, warmed



Recipe



Fill crust with scoops of ice cream. Top with dollops of pie filling. Insert graham cracker
pieces between scoops. Invert plastic cover from crust and place over pie. Freeze for 2 hours or until firm. Remove from freezer 15-20 minutes before serving. Drizzle with fudge topping. Cut into wedges.

Yield: 8 servings.