Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

  2. 1 tablespoon milk

  3. Green colored sugar

  4. 1 pint (2 cups) vanilla ice cream, slightly softened

  5. 1 can (21 oz) cherry pie filling

  6. 1/2 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Brush fluted edge lightly with milk; sprinkle with green sugar. Bake 6 to 8 minutes or until light golden brown. Cool while preparing trees.

  2. Remove second crust from pouch; place flat on work surface. Brush crust lightly with milk; sprinkle with green sugar. With 2-inch tree-shaped cookie cutter, cut 16 trees; place on ungreased cookie sheet. Bake 4 to 6 minutes or until golden brown. Cool.

  3. In large bowl, gently mix softened ice cream, pie filling and almond extract to blend. Spread in cooled baked shell. Arrange trees in 2 concentric circles on top of pie. Freeze until firm, about 2 hours. For easier cutting, refrigerate pie 30 minutes before serving.

  4. High Altitude (3500-6500 ft)

  5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  6. Calories 370 (Calories from Fat 140),


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