Cookie Ice Cream Pie Recipe
- 10 cream-filled chocolate sandwich cookies, finely crushed
- 3 tablespoons butter, melted
- 14 whole cream-filled chocolate sandwich cookies
- 1/2 gallon raspberry ripple ice cream, softened, divided
- 1/2 cup prepared fudge topping, divided
- Fresh raspberries, optional
- In a small bowl, combine crushed cookies and butter. Press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze 1 hour or until set.
- For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze 1 hour or until set.
- 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 for 15 minutes before cutting. Yield: 8 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cookie Ice Cream Pie(1)
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Cookie Ice Cream Pie, is a quick, simple method of using Oroes, IceCream, & Syrup to create this delicious treat. The Ingredients and Instructions are well written. Enjoy serving this Pie for a special occasion!
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