Cooking spray

1

18-ounce box brownie mix (plus required ingredients)

1 1/2 qt.

container vanilla-chocolate ice cream

8

maraschino cherries, drained and patted dry

1 c.

cold heavy cream

1/4 c.

powdered sugar

1/4 c.

chocolate sauce

Step  1 Preheat the oven to 350 ̊. Spray a 9-inch pie plate with cooking spray. Prepare the brownie mix as the label directs, then scrape into the pie plate and smooth the top. Step  2 Bake until puffed in the center and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a rack and let cool until almost room temperature, about 30 minutes (the pan can be warm when it goes in the freezer but not hot). Use a rubber spatula to break up the baked brownie into a few large pieces and transfer to a large bowl. Stir and smash the pieces together until well combined. Step  3 Press the brownie mixture back into the pie plate, using the bottom of a measuring cup and your fingers to tightly pack it into the bottom of the pan and up the sides. If any oil pools at the top of the brownie crust, blot it with a paper towel. Freeze until the crust is firm and cold, about 15 minutes. Step  4 Scoop the ice cream into the crust and spread in an even layer. Freeze until set, at least 4 hours. Put the cherries on a small freezer-safe plate in a single layer and freeze along with the pie. Step  5 Whip the heavy cream and powdered sugar in a large bowl with a mixer on high speed until medium peaks form, 1 to 2 minutes. Spread the chocolate sauce over the top of the pie and top with the whipped cream and cherries.

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