Chocolate Ice-cream Pie

Ingredients:

• 32 mint creme–filled chocolate sandwich cookies
• 1/4 cup plus 2 Tbsp chocolate ice cream topping
• 8 cups (1/2 gal) mint chocolate chip ice cream

 Method:

• Coat a 9 inch pie plate with nonstick spray. at the same time ready a small ice-cream scoop.
• Pulse 16 cookies in food processor until fine crumbs. Add 1/4 cup topping, process until crumbs are moistened. Press on bottom and sides of pie plate. Freeze 30 minutes until firm.
•  Cut 8 cookies in half. Scoop half the ice cream into crust to cover, placing scoops close together. Scatter with cookie halves, press them slightly into ice cream. Freeze 1 hour or until firm.
• Cut rest of cookies in halves or quarters. Top pie with scoops of remaining ice cream, then cookie pieces.
• Spoon 2 Tbsp topping into a qt-size ziptop bag. Cut tip off 1 corner and pipe over pie. Freeze 3 hours or until firm.