DEEP CHOCOLATE RASPBERRY ICE CREAM PIE

Steps:

• Place raspberries (with liquid), 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 chips have melted, squeezing bag with fingers to heat evenly. Cut a very small.
• piece from corner of bag. On a sheet of plastic wrap, squeeze chocolate from bag through cut corner to draw 8 (2-inch).
• hearts. Then fill in heart with chocolate by squeezing and moving bag back and forth,.
• slightly mounding chocolate. Place in freezer at least 30 minutes to firm up.
• To serve, place wedge of pie on dessert plate, and spoon about 2 teaspoons of reserved sauce on side. Carefully remove.
• chocolate hearts from plastic wrap. Place chocolate heart on slice or lean heart at an angle against wedge, with tip in sauce.
• Store any remaining raspberry sauce in refrigerator and ice cream pie and hearts inches.
• freezer.