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
Cookie Ice Cream Pie Recipe photo by Taste of Home
1/2 gallon white chocolate raspberry truffle 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 until set, about 1 hour.
For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 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 for 15 minutes before cutting.