Cherry Ice Cream Pie  

Ingredients

• 1 (15 ounce) package Pillsbury Refrigerated Pie Crusts 
• green decorator sugar 
• 1 pint (2 cups) Vanilla Ice Cream, slightly softened 
• 1 (21 ounce) can cherry pie filling 
• 1/2 teaspoon almond extract 

Method 

Heat oven to 450ºF. Prepare 1 pie crust as directed on package for one crust baked shell using 9 inch pie pan; sprinkle fluted edge of crust with decorator sugar.  Bake at 450ºF. for 6 to 8 minutes or until light golden brown. Cool while preparing trees. Remove second piecrust from pouch. Unfold crust; press out fold lines. Sprinkle crust with decorator sugar.  With 2-inch tree shaped cookie cutter, cut trees; place on ungreased cookie sheet.  Bake at 450ºF. for 4 to 6 minutes or until golden brown. Cool.  In large bowl, combine softened ice cream, pie filling and almond extract; stir gently to blend. Spread in cooled baked shell. Arrange trees in 2 concentric circles on top of pie. Freeze about 2 hours or until firm. For easier slicing, refrigerate pie 30 minutes before serving.