1 qt. vanilla ice cream, soft and divided
1/2 cup chocolate sundae syrup
1/4 cup praline nut crunch
Whipped cream (garnish)
Maraschino cherries (garnish)
2. Remove crust and spread chocolate topping evenly across the ice cream; sprinkle praline nut crunch over topping and spoon remaining ice cream into pie shell, mounding it in the center.
3. Freeze at least 2 hours or overnight. Remove pie from freezer and let stand for 10 minutes to soften prior to serving. Garnish with chocolate topping, whipped cream and cherries. Store leftover in freezer.