Cherry Ice Cream Pie

1 box (15 oz) refrigerated pie crusts, softened as directed on box
1 tablespoon milk
Green colored sugar
1 pint (2 cups) vanilla ice cream, slightly softened
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract

Heat oven to 450 degrees. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Brush fluted edge lightly with milk; sprinkle with green sugar. Bake 6 to 8 minutes or until light golden brown. Cool while preparing trees.

Remove second crust from pouch; place flat on work surface. Brush crust lightly with milk; sprinkle with green sugar. With 2-inch tree-shaped cookie cutter, cut 16 trees; place on ungreased cookie sheet. Bake 4 to 6 minutes or until golden brown. Cool.

In large bowl, gently mix softened ice cream, pie filling and almond extract to blend. Spread in cooled baked shell. Arrange trees in 2 concentric circles on top of pie. Freeze until firm, about 2 hours. For easier cutting, refrigerate pie 30 minutes before serving. Makes 8 servings