Cookie Crust Ice Cream Pie
Posted by Ben | Under 4 Ingredients, Desserts, Lick The Plate Clean Recipes Tuesday Sep 23, 2008… from The Four Ingredient Cookbooks
Cookie Crust Ice Cream Pie
18 oz roll refrigerator chocolate chip cookies
1 quart chocolate ice cream, softened
12 oz jar chocolate fudge sauce
8 oz fresh whipped cream (or Cool Whip!)
Slice cookie dough 1/8 in thick. Line bottom and sides of 9-inch pie pan with cookie slices, overlapping sides to make scalloped edge. Bake 10 minutes at 375F. Cool.
Fill cooled crust with ice cream. Top with fudge sauce and frost with whipped cream. Freeze. To serve, cut into wedges.
NOTE: This is always a hit. However, do not bake the crust for very long or else it will be very difficult to cut and serve.
Just think … Cookie Crust with Blue Bell ice cream !!!!
Sherri Lee — this is a very easy recipe and one that is not only fun to make, but fun to serve!
Of course, you will need to sample all of the ingredients during prep time… you would not want to serve anything that wasn’t perfect.
Not sure about you, but I would love to sample these ingredients every day!
This sounds so good and easy!