1 pk Refrigerated pie crusts;15oz 1/2 c Pecans; chopped
16 oz Cherries, dark sweet;drained Whipped cream
4 c Ice cream, vanilla; softened Maraschino cherries
1/2 c Ice cream topping, chocolate
Heat oven to 450F. Prepare pie crust according to package directions
for one-crust baked pie shell using a 9-inch pie pan. Bake for 9-11
minutes or until lightly browned; cool.
Place half of canned cherries in cooled pie crust; top with 2 cups ice
cream. Drizzle 1/3 cup of the chocolate topping over ice cream.
Sprinkle with remaining cherries and pecans; top with remaining ice
cream. Drizzle with remaining topping. Freeze several hours or
overnight. Garnish with whipped cream and maraschino cherries.
from: The Daily Herald, 2/7/95 posted by Jeanne Geake