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

Spoon ice cream into pie crust. Cover and freeze for about 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 hole in the center of the pie for the pie filling. Cover and freeze for 3 to 4 hours or until firm. Can be frozen for about 3 to 4 months. Just before serving, pour the pie filling into the hole in the pie. Drizzle chocolate syrup over top.