Cherry Parfait Ice Cream Pie
Submitted by mcoyle
A no-bake ice cream pie layered with softened vanilla ice cream and cherry pie filling in a cookie crust. Freeze, slice, and serve with whipped topping.
YIELD
1 piePREP
10 minCOOK
0 minREADY
4 hrsThree ingredients, zero baking, and a freezer doing all the heavy lifting. That’s the deal with this Cherry Parfait Ice Cream Pie.
Softened vanilla ice cream gets layered with cherry pie filling inside a cookie crust, frozen between layers so everything sets up into neat, sliceable stripes of creamy and fruity.
Top with the remaining cherry filling right before serving and add a crown of whipped topping if you’re feeling fancy.
It’s the kind of dessert that looks like you spent an hour but took about ten minutes of actual hands-on time.
Kitchen Tips
- Let the ice cream soften at room temperature for 10 to 15 minutes so it spreads easily without tearing the crust
- Use a graham cracker or chocolate cookie crust for different flavor profiles
- Slice with a knife dipped in hot water for the cleanest cuts through frozen layers
Ingredients
Directions
In mixing bowl stir half of the ice cream until of spreading consistency, spread evenly in pie crust.
Top with half of the cherry pie filling.
Freeze until filling is partially frozen, about 45 minutes.
Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust.
Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling.
Garnish with whipped topping if desired.
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