Recipe by Jackie Newgent, RDN
- 6 oz. chocolate wafer cookies (about 30)
- 5 tbsp. salted butter, melted
- 1/2 cup sugar
- 1 lb. frozen pitted sweet cherries
- 2 tsp. orange liqueur
- 4 cups chocolate ice cream, softened
In food processor, finely grind cookies; pulse in butter and 1/4 cup sugar. Press into 9-inch pie dish. Bake at 350° until firm, about 10 minutes; let cool. In pot, cook cherries and remaining 1/4 cup sugar over medium heat, stirring often, until syrupy, about 15 minutes. Stir in liqueur; chill. Spread half of cherry mixture in crust; top with ice cream. Freeze for 3 hours. Serve with remaining cherry mixture.