Kathie Oh's Recipe

Andes Layered Frozen Mousse Pie

Category: desserts

2 Cups vanilla Ice Cream, softened
2 Cups Andes Creme de Menthe baking chips
1 ready-to-use chocolate wafer crumb crust (6 or 9 in.)
1 1/2 cups heavy whipping cream, divided
2 egg yolks

Stir 1/2 cup of the baking chips into ice cream. Spread onto bottom of crust; freeze. Melt remaining baking chips with 1/2 cup whipping cream in a saucepan over low heat, stirring constantly. Remove from heat; stir in egg yolks. continue heating over medium-low heat 3 - 5 min. or until mixture begins to thicken, stiring every 30 seconds. Do not allow it to boil. cool to room temp. Whip remaining 1 cup whipping cream until stiff peaks form; fold into baking chips mixture. Spread over ice cream in crust. Freeze 4 hours or overnight. Note: Allow pie to stand at room temp for 10 - 15 min before cutting.

Makes 6 servings