Chocolate Cherry Ice Cream Pie - cooking recipe

Ingredients

1 (7 1/4 ounce) bottle chocolate Magic Shell ice cream topping, divided
9 inches graham cracker crust
1 (10 ounce) jar maraschino cherries, drained
1 quart vanilla ice cream, softened
2 (1 1/2 ounce) packages peanut butter cups, chopped

Preparation

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.