Raspberry Ice-Cream Pie

1. 1

   Preheat oven to 350u00b0. Process first 2 ingredients in a food processor until finely crushed. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan.

2. 2

   Bake at 350u00b0 for 10 minutes. Cool completely in pan on a wire rack (about 30 minutes).

3. 3

   Meanwhile, let vanilla ice cream stand at room temperature 20 minutes or until slightly softened. Stir together raspberry jam and orange juice until smooth.

4. 4

   Place ice cream in a large bowl; cut into 3-inch pieces. Gently fold chocolate and 1/2 cup raspberry mixture into ice cream until just blended. Spoon mixture into prepared crust. Drizzle top of ice-cream mixture with remaining raspberry mixture, and gently swirl with a long wooden skewer or knife. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.

* Per serving · 4 servings · Values may vary.