Cherry Chocolate Ice Cream Pie

***Note: This pie can be made up to 1 week in advance. End of note.***

Time: 20 minutes prep + 4 hours freezing time
Yield: 8 servings
Recipe from Jamie Cooks It Up!

26 Oreo cookies
6 Tb butter, melted
dash salt
1 (10 ounce) jar maraschino cherries
1 (1.5 quart) container chocolate ice cream
1 (8 ounce) container cool whip, thawed
1 (11.5 ounce) jar hot fudge

1. Set the container of chocolate ice cream on the counter to thaw while you make the chocolate crust. 
2. Grab some Oreo cookies. Toss 26 into your blender and crush them up into fine crumbs. You'll need 2 cups of crumbs total. 
3. Melt 6 tablespoons of butter. Remove the blade from your blender and pour the melted butter in. Stir it with a spoon to combine. I haven't had a lot of luck using the blade of the blender to incorporate the butter. Best to just take it out and stir it with a spoon. :) 
4. Pour the crumbs into a 9 inch-deep dish pie plate. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish. 
5. Grab the softened ice cream and scoop it into your stand mixer or large mixing bowl. 
6. Pour the juice from one jar of maraschino cherries into a glass measuring cup. Pour the cherries onto a plate or cutting board and give them a rough chop. 
7. Add the chopped cherries and 1/4 cup of the cherry juice into the mixer. Blend them together until smooth and creamy. 
8. Carefully scoop the ice cream into your beautiful crust. 
9. Spoon the cool whip into the ice cream and spread it out evenly with a knife. 
10. Cover the pie tightly with plastic wrap and pop it into the freezer for at least 4 hours and up to 1 week. 
11. When you are ready to serve allow the pie to sit at room temperature for about 5 minutes before you slice into it. 
12. Warm the hot fudge in the microwave and spoon it over each piece.