Cookie Ice Cream Pie Recipe

5 1 2
Cookie Ice Cream Pie Recipe
Cookie Ice Cream Pie Recipe photo by Taste of Home
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Cookie Ice Cream Pie Recipe

Read Reviews
5 1 2
Publisher Photo
Because you use your freezer to prepare this crunchy, creamy treat—not your oven—it won't heat up your kitchen on sweltering days. Whip it up and serve to company or the neighborhood kids. —Wisconsin Milk Marketing Board, Madison, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + freezing

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

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. Yield: 8 servings.
Originally published as Cookie Ice Cream Pie in Taste of Home June/July 1993, p15

Nutritional Facts

1 piece: 763 calories, 45g fat (24g saturated fat), 201mg cholesterol, 448mg sodium, 81g carbohydrate (62g sugars, 3g fiber), 11g protein.

  • 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
  1. 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.
Originally published as Cookie Ice Cream Pie in Taste of Home June/July 1993, p15

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MY REVIEW
gwashington1961 User ID: 6420190 6236
Reviewed Aug. 17, 2012

"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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