Hy-Vee loaded jumbo cranberry orange muffins serve as the crust of our fruity cherry ice cream pie.

Cranberry Orange Muffin Ice Cream Pie

Preheat oven to 350 degrees. Break muffins into pieces, spread on baking sheet. Bake 15 to 20 minutes until toasted, stirring occasionally. Cool.

Process muffins in a food processor until crumbly. Add melted butter; process until combined. Press crumb mixture onto bottom and sides of a 9-inch pie plate.

Freeze 10 minutes. Spread softened ice cream into crust. Cover and freeze 4 hours or until firm. Top with whipped cream, chocolate curls, and maraschino cherries, if desired.