Deep Chocolate Raspberry Ice Cream Pie

Chocolate and raspberry, yummy! need i say more?

Steps

Place raspberries , sugar , and cornstarch in a medium saucepan and toss.

Until cornstarch is completely dissolved.

Place over medium-high heat , bring to a boil , and continue boiling 1 minute to.

Thicken , stirring constantly.

Remove from heat , stir in almond extract , and let cool.

Completely.

Meanwhile , place whipped topping in a medium bowl , sift cocoa over whipped topping , and gently fold in until well.

Blended.

Spoon half of raspberry mixture evenly over chocolate crust.

Gently spoon ice cream.

On top , being careful not to disturb raspberry mixture.

Mound ice cream , then top.

With whipped topping mixture , spreading evenly over all.

Cover loosely with aluminum foil after placing wooden picks around top and sides to prevent wrap.

From sticking to topping.

Freeze until firm , at least 4 hours.

Meanwhile , make chocolate hearts.

Place chocolate chips into small resealable plastic bag.

Place bag in a cup of hot.

Tap water 60 seconds or until chocolate chip.

Ingredients

frozen unsweetened raspberries, granulated sugar, cornstarch, almond extract, whipped topping, cocoa powder, chocolate cookie pie crust, vanilla ice cream, semi-sweet chocolate chips