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- yield:
- 8 1 serving
- Preparation time:
- 1 Time
- total time:
- Five time 45 minutes
material
-
cooking spray
- 1
18 oz box brownie mix (plus required ingredients)
- 1 1/2 qt.
vanilla chocolate ice cream container
- 8
maraschino cherries, drained and patted dry
- 1 c.
cold fresh cream
- 1/4 c.
icing sugar
- 1/4 c.
chocolate sauce
direction
-
- step 1Preheat oven to 350 degrees. Spray a 9-inch pie plate with cooking spray. Prepare brownie mix as directed on label, scraping into pie plate to smooth top.
- step 2Bake for 45 to 50 minutes, until the center is puffed and a toothpick inserted into the center comes out clean. Transfer to a rack and let cool until almost room temperature, about 30 minutes (the pan will be warm but not hot when placed in the freezer). Using a rubber spatula, break the baked brownie into several large pieces and transfer to a large bowl. Stir and crumble until well mixed.
- step 3Return the brownie mixture to the pie plate and use the bottom of the measuring cup and your fingers to firmly pack it into the bottom and sides of the pan. If there is any oil on the top of the brownie batter, wipe it off with a paper towel. Freeze the dough until firm and cold, about 15 minutes.
- step FourScoop the ice cream into the batter and spread it out in an even layer. Freeze until firm, at least 4 hours. Place the cherries in a single layer in a small freezer-safe dish and freeze with the pie.
- step FiveIn a large bowl, beat the heavy cream and powdered sugar with a mixer on high speed until medium peaks form, 1 to 2 minutes. Spread chocolate sauce on top of the pie and top with whipped cream and cherries.
