1 pint chocolate or vanilla ice cream, softened
1 graham cracker crust (10 inch)
4 oz. cream cheese, softened
1 c. confectioners sugar
1 carton (8-oz) frozen whipped topping, thawed
1 can (21-oz) cherry pie filling, chilled
3 tbsp. chocolate syrup

Spoon ice cream into pie crust; cover and freeze for 15 minutes. In a mixing bowl, beat cream cheese and confectioners sugar until smooth; fold in whipped topping. Spread over pie. Using the back of a spoon, make an 8 inch diameter well in the center of the pie for the pie filling. Cover and freeze for 3 to 4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into well; drizzle with chocolate syrup. Serve immediately.

Serves 6.