Categories: frozen desert

Ingredients

• 1 baked (9-inch) pastry shell
• 1 quart vanilla ice cream
• 1/2 cup toasted slivered almonds
• 1 can (16 1/2 oz.) Oregon pitted Dark Sweet Cherries
• water
• 5 tsp. cornstarch
• 1 Tbsp. lemon juice
• 1/4 cup almond flavored liqueur
• 1 1/2 tsp. grated lemon peel

Directions

1. Place cooled baked pastry shell in freezer 1 to 2 hours or until thoroughly chilled.
2. Soften ice cream slightly mix in almonds. Spread into cold shell taking care not to crack pastry. Seal surface with plastic wrap. Freeze at least 4 hours or until firm.
3. Drain cherries; reserve syrup. Add water to syrup to equal 1 cup. Combine with cornstarch and lemon juice. Cook and stir until mixture thickens; cook 1 minute longer. Add cherries, liqueur and grated lemon peel. Col sauce thoroughly. Spoon over ice cream.

4. makes 1 (9-inch) pie

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