Reserve 1/4 cup crushed crumbs for topping. In large bowl, combine remaining crumbs and melted butter; mix well. Press lightly in bottom of 9x13" pan. Refrigerate 10-15 minutes. Spread half the ice cream over the base; spoon the cherry pie filling over this. Top with remaining ice cream; sprinkle reserved crumbs over top. Cover; freeze at least 2 hours or until firm. If frozen overnight, let stand at room temperature 10-15 minutes before serving. Posted to MC-Recipe Digest V1 #1018 by Nancy Berry
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 81.6mg||3 %|
|Potassium 476.3mg||13 %|
|Total Carbohydrate 127g||37 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 124.3g|
|Protein 1.7g||2 %|
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Calories per serving: 522
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