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  • February 2008
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Black Bottom Cherry Ice Cream Bars

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


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