Cookle ice cream pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | eaches | Cream-filled chocolate |
| Sandwich cookies -- thinly | ||
| Crushe | ||
| 3 | tablespoons | Butter or margarine -- |
| Melted | ||
| 14 | eaches | Cream-filled chocolate |
| Sandwich cookies -- whole | ||
| FILLING: | ||
| ½ | gallon | Raspberry ripple ice cream |
| Softened divided | ||
| ½ | 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 ¼ 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 Recipe By : Taste of Home
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