Ice Cream Sundae Pie
1 (9-inch) baked pie shell
1 16-ounce can dark sweet cherries, drained
4 cups vanilla ice cream, softened
3/4 cup chocolate ice cream topping
1/2 cup chopped pecans
1. Place one-half of the cherries in baked pie shell; top with 2 cups of the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add remaining cherries. Sprinkle pecans on top. Spoon remaining ice cream evenly over pie. Drizzle with remaining chocolate topping.
2. Freeze several hours or overnight. Let thaw 5 to 10 minutes before serving. Garnish with whipped cream and maraschino cherries, if desired.