Ingredients:

1 1/2 cups finely crushed graham crackers

1/3 cup butter, melted

3 tablespoons granulated sugar

1 pint vanilla ice cream (2 cups)

1/2 ounce of an 8-oz. cream cheese, softened

1 cup powdered sugar

1 8 - ounce container frozen whipped dessert topping, thawed

1 21-ounce can cherry pie filling, chilled

Hot fudge ice cream topping

Directions:

1. In bowl, combine crushed grahams, melted butter and sugar.

2. Press onto bottom and up sides of ungreased 9-inch pie plate. Bake in 350 degrees oven 8 to 10 minutes or until golden. Cool.

3. In chilled bowl, stir ice cream with spoon just until softened. Spoon over cooled crust. Freeze, covered, 4 hours or until firm.

4. In large mixing bowl, beat cream cheese with electric mixer until smooth. Add powdered sugar; beat well.

5. Gently fold in dessert topping; spread over ice cream. Using back of a spoon, make 8-inch-wide well in top layer. Cover; freeze 3 to 4 hours.

6. To serve, spoon the cherry pie filling into well in top of pie. Serve drizzled with fudge topping.

Bon Appetit!