Cherry Jubilee Pie

My dad always did love cherries and cherry pie and my mom used to make a cherry salad every holiday. I found this great recipe on the My Recipes website

1/3 cup water


1/4 cup sugar

1 tablespoon cornstarch

2 tablespoons brandy

1 (12-ounce) package frozen pitted dark sweet cherries

2 tablespoons butter, melted

2 tablespoons honey

1 1/2 cups graham cracker crumbs (about 9 cookie sheets)

4 cups vanilla low-fat ice cream, softened

Preheat oven to 375°. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving