King of the Ranch Ice Cream Pie

Name: King of the Ranch Ice Cream Pie
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pint chocolate ice cream, softened; One 9-inch store-bought chocolate graham pie shell; 1/2 cup chopped pecans; 1/2 cup caramel sauce; 1/2 cup chocolate sauce; 16 maraschino cherries, drained; 1 pint dulce de leche ice cream, softened; One 13-ounce can whipped cream

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Level: Easy

Total: 5 hr 20 min (includes freezing time)
Active: 20 min

Yield: 6 to 8 servings

Level: Easy

Total: 5 hr 20 min (includes freezing time)
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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1 pint chocolate ice cream, softened

One 9-inch store-bought chocolate graham pie shell

1/2 cup chopped pecans

1/2 cup caramel sauce

1/2 cup chocolate sauce

16 maraschino cherries, drained

1 pint dulce de leche ice cream, softened

One 13-ounce can whipped cream

Directions

Watch how to make this recipe.

Scoop the chocolate ice cream into the chocolate graham pie shell and spread into an even layer.
Scatter half the pecans over the ice cream and drizzle over half of the caramel and chocolate sauces. Place in the freezer to harden for a couple hours. Place the drained cherries on a sheet pan lined with parchment paper and place in the freezer alongside the pie.
Remove the pie from the freezer and spread the dulce de leche ice cream over the top, smoothing the surface. Add the remaining pecans and drizzle the remaining caramel and chocolate sauces, in thin crisscrossing lines, over the top of the pie, making sure not to cover it completely. Squirt about 16 small mounds of whipped cream around the circumference of the pie. Place a frozen cherry on each mound of whipped cream. Transfer to the freezer to harden, 2 to 3 hours minimum. (Can be made up to a week in advance, just cover tightly once it has hardened.)
When ready to serve, use a warm knife to cut into neat slices. Enjoy.