Posted by Recipes Ice Cream in
Ingredients
- 10 chocolate cream-filled 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 hot fudge topping, divided
- fresh raspberries
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.
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