Combine pepper jelly, olive oil and balsamic vinegar. Toss dressing with spinach. Top with goat cheese and pomegranate seeds.
Chocolate-Covered Cherry Ice Cream Pie
15 Oreo cookies
1/4 cup Braum’s unsalted butter, melted
1/2 quart or 2 cups Braum’s Premium Bordeaux Cherry Amaretto ice cream, softened
1/2 quart or 2 cups Braum’s Premium Chocolate ice cream, softened
1 cup miniature chocolate chips
1 jar maraschino cherries
Whipped cream for garnish
Chocolate fudge for garnish
Place cookies in the bowl of a food processor. Process until crumbled. Add butter, then process until crumbs are incorporated with the butter. Press into bottom and sides of a 9-inch pie plate.
Bake at 350 degrees for 10 minutes. Remove to a rack and cool completely before filling.
Spread softened cherry ice cream into bottom of the cookie crust. Top with chocolate chips.
Reserve eight cherries from the jar of cherries. Chop the remaining cherries and spread among the chocolate chips.
Spread softened chocolate ice cream on top of the chips and cherries. Cover and freeze for four hours or until firm.
Spread whipped cream on top, drizzle with fudge sauce and top with cherries.