Chocolatecherryicecreampie Recipes

CHOCOLATE CHERRY ICE CREAM PIE

Steps:

• 1. Add melted butter to cookie crumbs and mix until combined.
• 2. Press cookie mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• 3. Combine cream cheese, sugar, milk and maraschino cherry juice together and mix until completely combined.
• 4. Fold in the whipped cream, chopped cherries and Nestle Toll House Delightfulls.
• 5. Spread ice cream filling evenly into crust and freeze for several hours, until firm.
• 6. When ready to serve, top with whipped cream, chocolate sauce and additional Nestle Toll House Delightfulls.

CHERRY AND CHOCOLATE ICE CREAM PIE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes., Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours., Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. , Remove pie from freezer 10 minutes before cutting. Serve with sauce.

CHOCOLATE-CHERRY ICE CREAM PIE

Steps:

• Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm., Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping. , Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.

CHOCOLATE CHERRY ICE CREAM PIE

Steps:

• Following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides. Freeze until firm.
• Meanwhile, set aside six cherries for garnish and chop remaining cherries.
• In large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups and then drizzle with remaining ice cream topping.
• Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from freezer 15 minutes before serving.

CHERRY CHOCOLATE ICE CREAM PIE

Steps:

• Place dried cherries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain., In a large bowl, combine the ice cream, chocolate chips and cherries. Spread into crust. Cover and freeze until firm. , Slice; if desired, drizzle each piece with fudge topping and garnish with a maraschino cherry.

CHOCOLATE CHERRY CREAMS

Steps:

• Melt chocolate and milk over low heat.
• Remove from heat.
• Stir in powdered sugar, nuts and cherries, mix well.
• Chill until cool enough to handle.
• Shape into 1-inch balls and roll in nuts or coconut.
• Chill at least 4 hours.
• Keep chilled.

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

DIVINE CHERRY CHOCOLATE ICE CREAM

Steps:

• Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
• Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F (75 degrees C). It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
• Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.