This ice cream pie is fun to make with two already prepared ingredients--ice cream and cookies. Because you use your freezer not your oven, preparing this crunchy, creamy treat on warm days won't heat up your kitchen. This can be made ahead of time to serve to company or family.
Ingredients
10 cream-filled chocolate sandwich cookies, finely crushed
3 tablespoons butter, melted
14 whole cream-filled chocolate sandwich cookies
FILLING
1/2 gallon peppermint ice cream, softened, divided
1/2 cup prepared fudge topping, divided
Directions
Combine crushed cookies and butter; mix well. Press onto bottom only of a 9-inch pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze 1 hour. For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. Let pie stand at room temperature about 15 minutes before cutting.
Yield: 8 servings.
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