I did this in a small single serving pan (for a small part of a birthday date dessert) and it turned out wonderfully. Beforehand I tried out a few different variants and I have found it is best if you smooth the ice cream in the crust and coat with a thin layer of chocolate and then a fluffy layer of cool whip with a chocolate/chocolate mint crust.

Reviewed On: Oct. 20, 2009

Absolutely delicious. I made about 4 breasts worth in a single glass pan. Took a little longer to cook (about 10 min and 12 min) but still turned out succulent and moist on the inside. Made own honey mustard with spicy dijon, honey, and mayo, a great add on, although I left it on the side.

Reviewed On: Oct. 20, 2009