Cherry & Chocolate Ice Cream Pie

15 Oreo cookies

¼ c. butter, melted

¾ c. hot fudge ice cream topping

3 c. fresh or frozen dark sweet cherries, pitted & quartered, divided

½ c. water

4 c. vanilla ice cream, softened

¼ c. sugar

1 Tbsp. cornstarch

2 Tbsp. thawed cranberry juice concentrate

1 Tbsp. cherry liqueur, optional

Pulse cookies in food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of ungreased 9” pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes. Combine ice cream and 1 c. cherries; spread over the hot fudge. Freeze until firm, about 8-9 hours Meanwhile, in large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to boil over MEDIUM heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. Remove pie from freezer 10 minutes before cutting. Serve with sauce. Makes 8 servings.