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Sundae Pie

1 (9-inch) baked pie shell
1 (16 ounce) can dark sweet cherries, drained
4 cups vanilla ice cream, softened
1/2 cup chocolate ice cream topping
1/2 cup chopped pecansPlace 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.Freeze several hours or overnight. Let thaw 5 to 10 minutes before serving. Garnish with whipped cream and maraschino cherries, if desired.Yields 8 servingsPer Serving: 360 Calories; 19g Fat (45.3% calories from fat); 5g Protein; 46g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 208mg SodiumExchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 Other Carbohydrates

Frozen peppermint pie
Frozen Peppermint Pie2 ounces milk chocolate, melted1/2 cup butter2 cups confectioners` sugar2 eggs, separated1 (12 ounce) box vanilla wafers, crushed and divided1/2 cup pecans, chopped1 quart peppermint ice cream, softenedMelt chocolate with butter in top (Upload by user)

Pina colada ice cream pie
Pina Colada Ice Cream Pie1 graham cracker pie crust1 pint vanilla ice cream1 pint pineapple sherbet1/3 cup liquid pina colada mix1/4 teaspoon rum extract (optional)Slightly soften ice cream and sherbet; stir in remaining ingredients. Pour into pie shell. Refreeze. (Upload by user)