Shelly's Recipe

COOKIE ICE CREAM PIE

Category: Pies - Frozen

10 cream-filled chocolate sandwich cookies, finely crushed
3 tbsp 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

In a small bowl, combine crushed cookies and butter. Press onto bottom of a 9 inch 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.