Cherry Cheesecake Ice Cream no machine needed

Ingredients

• Ingredients:
• 1 (8 oz.) block cream cheese, softened to room temperature
• 1/4 cup butter (1/2 stick), softened to room temperature
• 1 (14 oz.) can sweetened condensed milk
• 1 (8 oz.) tub whipped topping, thawed
• 1 (21 oz.) can cherry pie filling
• 1 1/2 cups graham crackers, roughly chopped
• Mexico Avocados Make Dessert More Delicious
• Directions:
• In a large bowl, using an electric mixer, combine cream cheese and butter until smooth.
• Stir in sweetened condensed milk until combined.
• Then stir in whipped topping.
• When it comes to crushing the graham crackers, don't pound them to smithereens.
• You want some chunky graham cracker bits in there.
• Gently stir in cherry pie filling and graham crackers.
• You just want to very lightly stir it together because you want swirly bits of the cherry
• filling and graham crackers. Not a totally homogeneous mixture.
• Pour mixture into a large loaf pan.
• My standard loaf pan was too small for this but the larger (2 lb.) loaf pan worked great.
• Cover very tightly with plastic wrap.
• Then put into the freezer to set up (about 6 hours).
• Then serve.
• If your freezer tends to turn ice cream into hard blocks (like mine), then just sit it out on the counter for a few minutes and it won't take long to soften and make it easier to scoop. Great with other Fruits also