1 (9-inch) chocolate crumb pie crust
Maraschino cherries (with stems) for garnish
1 quart ice cream (strawberry, cherry vanilla or chocolate swirl)
Extra Thick Fudge Sauce
12 ounces semisweet chocolate chips
3 tablespoons butter
1 (13 ounce) can evaporated milk
- Allow ice cream to soften just until able to spread in pie shell.
Freeze until firm.
- Before serving, top with Fudge Sauce, cover with whipped cream
and decorate each serving with a stemmed cherry.
- Sauce: Combine all ingredients in a heavy 2-quart saucepan. Cook over
low heat, stirring constantly until chocolate is melted and
mixture is smooth. Can be stored in refrigerator. Reheat over
low heat or in microwave oven.
Sauce yields 2 1/2 cups.
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