15 cream-filled chocolate sandwich cookies, crumbled
� cup butter or margarine, melted
� cup hot fudge topping (room temperature)
1-qt (4 cups) vanilla ice cream, softened
� cup sugar
1 T cornstarch
� cup water
2 T frozen cranberry juice cocktail concentrate
2 cups fresh or frozen dark sweet cherries, halved, pitted
1 T cherry-flavored liqueur, if desired
Heat oven to 375 degrees. In food processor, place crumbled cookies. Cover; process 10-15 seconds or until finely crushed. Add melted butter. Cover; process 5-10 seconds or until mixed. Press in bottom and up side of ungreased 9" pie plate. Bake 8-10 minutes or until set. Cool completely, about 30 minutes. Stir hot fudge topping until smooth. Carefully spread over bottom of crust. Freeze 30 minutes. Spread ice cream over hot fudge topping. Cover; freeze at least 1 hour until firm. Meanwhile, in 2-qt saucepan, mix sugar, cornstarch, water and frozen juice concentrate. Heat to boiling over medium heat, stirring occasionally. Stir in cherries; reduce heat. Simmer 5 minutes. Stir in liqueur. Cool completely, about 30 minutes. Let pie stand 10 minutes before cutting. Serve sauce over slices of frozen pie.
