Cherry-Chocolate Mint Pie
INGREDIENTS:
40 chocolate waffers
12 (1/2 oz.) peppermint candies
FILLING:
2 quarts (8 cups) nonfat vanilla ice cream, slightly softened
1 (10 oz.) jar maraschino cherries without stems, drained, rinsed and coarsely chopped (about 3/4 cup)
1/3 cup fudge icream topping
SPRAY 13x9 (3 quart) baking dish with nonstick spary. In food processor, crush cookies until in fine crumbs. Add peppermint candies and continue processing, adding 1 teaspoon water at a time until well mixed. Press mixture firmly in bottom of sprayed dish.
Place ice cream in a large bowl, and fold in cherries. Drop ice cream mixture onto crust by spoonfulls. With back of spoon gently spread and smooth. Place in freezer.
Place fudge topping in microwave dish and microwave on HIGH for 20 to 30 seconds.
Remove dessert from freezer; drizzle topping over ice cream layer. Run knife through fudge topping to swirl. Cover with sprayed plastic wrap; freeze about 2 hours or until firm. Cut into squares to serve.
Makes 12 servings