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Cookie Ice Cream Pie

By: Attn: Debbie Walsh

"Cookie 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. Make it ahead and serve without fuss to company or kids."

Rate/Review | Read Reviews (4)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

10 chocolate cream-filled 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 hot fudge topping, divided
fresh raspberries

Directions

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.