This pie is oh so easy, and if you are having a big crowd, just double the recipe and put it in an oblong rectangle pan to freeze.
For pie shell:
24 Oreo Sandwich Cookies
(I used Newman's Own Chocolate Mint Sandwich Creams tonight and they were great, too!)
1/4 stick butter, melted
In a food processor, process cookies until they are fine crumbs. Then pour melted butter over all, and pulse a few more times. (If you don't have a food processor you can also put the cookies in a big Ziplock bag and mash with a rolling pin until they are fine crumbs.) Press this buttery crumb mixture against the bottom and sides of your deepest pie pan.
Fill cookie pie shell half way full with mint chocolate chip ice cream (easier if ice cream has been allowed to sit at room temp for at least 5 minutes), spooning and packing as you go. (You can use your imagination on types of ice cream.... they all work beautifully!) Squiggle Hershey's chocolate syrup over this, top with more ice cream, packing as you work, then another squiggle of Hershey's chocolate syrup.
Cover with plastic wrap and freeze until firm. Let sit just a few minutes before serving and if desired, let guests top with whipped cream, chopped nuts or maraschino cherries or extra syrup.
We went simple tonight.. just an extra squiggle of syrup.
If you are feeling extra fancy, make your own chocolate sauce by heating the following ingredients in a sauce pan over low heat, stirring constantly, until chips are melted.
Homemade Chocolate Sauce
• 1/2 cup half-and-half
• 1 tablespoon butter
• 1/2 pound semisweet chocolate chips
• 1/2 teaspoon pure vanilla extract
For pie shell:
24 Oreo Sandwich Cookies
(I used Newman's Own Chocolate Mint Sandwich Creams tonight and they were great, too!)
1/4 stick butter, melted
In a food processor, process cookies until they are fine crumbs. Then pour melted butter over all, and pulse a few more times. (If you don't have a food processor you can also put the cookies in a big Ziplock bag and mash with a rolling pin until they are fine crumbs.) Press this buttery crumb mixture against the bottom and sides of your deepest pie pan.
Fill cookie pie shell half way full with mint chocolate chip ice cream (easier if ice cream has been allowed to sit at room temp for at least 5 minutes), spooning and packing as you go. (You can use your imagination on types of ice cream.... they all work beautifully!) Squiggle Hershey's chocolate syrup over this, top with more ice cream, packing as you work, then another squiggle of Hershey's chocolate syrup.
Cover with plastic wrap and freeze until firm. Let sit just a few minutes before serving and if desired, let guests top with whipped cream, chopped nuts or maraschino cherries or extra syrup.
We went simple tonight.. just an extra squiggle of syrup.
If you are feeling extra fancy, make your own chocolate sauce by heating the following ingredients in a sauce pan over low heat, stirring constantly, until chips are melted.
Homemade Chocolate Sauce
• 1/2 cup half-and-half
• 1 tablespoon butter
• 1/2 pound semisweet chocolate chips
• 1/2 teaspoon pure vanilla extract
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