1 quart vanilla ice cream, softened lightly
1 chocolate crumb crust
1 (21 ounce) can cherry pie filling
1 can whipped cream topping

Stir half of ice cream in bowl with spoon to reach spreading consistency. Spread evenly in crust. Top with 1/2 of pie filling. Freeze until partially frozen - about 45 minutes. Stir remaining ice cream to spreading consistency. Spread over partially frozen pie filling in crust. Freeze until firm - at least 3 hours.

Just before serving, top with remaining cherry pie filling. Garnish with swirls of whipped cream topping.

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