Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.