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Frozen: Cookie Ice Cream Pie




Source of Recipe


TOH


List of Ingredients




10 cream-filled chocolate sandwich cookies, finely crushed

3 tablespoons butter, melted

14 whole cream-filled chocolate sandwich cookies

FILLING:

1/2 gallon raspberry ripple ice cream, softened, divided

1/2 cup prepared fudge topping, divided

Fresh raspberries, optional




Recipe



Combine crushed cookies and butter; mix well. Press onto bottom only of a 9-in. 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.

Garnish with fresh raspberries if desired. Let pie stand at room temperature about 15 minutes before cutting.

Yield: 8 servings.