Cherry Parfait Ice Cream Pie
- 1 quart vanilla ice cream, softened lightly
- 1 chocolate crumb crust
- 1 (21 ounce) can cherry pie filling
- 1 can whipped cream topping
- Stir half of ice cream in bowl with spoon to reach spreading consistency.
- Spread evenly in crust.
- Top with 1/2 of pie filling.
- Freeze until partially frozen - about 45 minutes.
- Stir remaining ice cream to spreading consistency.
- Spread over partially frozen pie filling in crust.
- Freeze until firm - at least 3 hours.
- Just before serving, top with remaining cherry pie filling.
- Garnish with swirls of whipped cream topping.
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