Make the crust

1. To make the crust, add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
2. Add the Oreo crumbs to a bowl and combine with the melted butter.
3. Pour the mixture into a deep dish 9- inch pie pan or 10-inch pie pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
4. Put the crust in the freezer while you make the filling.

Make the filling

1. Combine the sweetened condensed milk and cherry juice in a large bowl. Set aside.
2. Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.
3. Gently fold the whipped cream into the sweetened condensed milk mixture in two parts.
4. Add the chopped cherries and mini chocolate chips and gently fold until evenly dispersed.
5. Pour the ice cream into the prepared crust and freeze at least 4-6 hours or overnight.

Finish it off

1. To make the whipped cream topping, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
2. Pipe the whipped cream around the border of the pie. I used Ateco tip 844. Garnish with additional cherries and mini chocolate chips, if desired.
3. Store the pie well covered in the freezer until ready to serve. Best if eaten within 2 weeks.