Made with creme-filled sandwich cookies, ice cream and cherry pie filling. Keep a pan in the freezer to please a hungry crowd in a hurry.
Black Bottom Cherry Ice Cream Bars
30 cream filled sandwich cookies, finely crushed
1/4 cup margarine or butter, melted
1/2 gallon vanilla ice cream, slightly softened
1 (20-ounce) can cherry fruit pie filling
Reserve 1/4 cup crushed cookies for topping. Combine remaining crushed cookies and melted margarine in large bowl; mix well. Spoon mixture evenly into 13×9-inch pan; press lightly. Refrigerate 10 to 15 minutes to set.
Scoop about 1/2 of the ice cream over cookie layer, spreading with spatula to cover completely. Spoon pie filling over ice cream layer. Top with remaining ice cream; sprinkle with reserved crushed cookies. Freeze 2 hours or until firm. Let stand at room temperature a few minutes before serving for easier cutting. Cut into bars. Garnish with whipped cream and cherries if desired.
Similar recipe: Hot Fudge Ice Cream Sundae Bars