Chocolate Overload Ice Cream Pie
Source of Recipe
www
1 Oreo pie shell (crust)
1 lb mint-chocolate chips
1/2 gallon chocolate-marshmallow or Heavenly Hash ice cream
8-ounce container Chocolate Cool Whip
Allow the ice cream and cool whip to soften to the point that they
are spreadable. When they have reached this point, cover the bottom
of the pie shell (crust) with up to 3/4 of the mint-chocolate chips.
Stir the remaining chips into the ice cream. Spread the mixture
into the pie shell, adding ice cream until you've filled to the
top edge. Liberally slather the Chocolate Cool Whip over the top,
until the ice cream is completely covered. If you didn't use up
all of the chips, sprinkle some of them over the top as decoration.
Freeze the pie until solid (generally a good idea to allow at least
12 hours between preparation and serving). If frozen hard, it will
cut more easily with a heated knife.
8 Servings.
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