Ice cream pie/cake

1. Preheat oven to 350 degrees. Combine cookies with melted butter or peanut butter; mix well. Press into bottom of pan. Bake 10 minutes; cool completely. Place in freezer until ready to fill. 2. Scoop vanilla ice cream into crust and press to form an even layer. Sprinkle with chopped cookies. Scoop remaining ice cream over filling; press to form an even layer. 3. Spread half of the wipped topping over top of pie. Pipe a decorative border with remaining whipped topping. Garnish pie as desired. Freeze at least 30 minutes or until ready to serve. Yield: 12 servings




Oreos or any chocolate sandwich cookies Butter 2 quarts of ice cream (different flavors) Whipped cream

Nutritional information

No nutrition information available


Crust: 2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies) 3 tablespoons of butter, melted Filling: 1 quart vanilla ice cream (can also choose another flavor) 1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies) 1 quart mint chocolate chip ice cream (can also choose another flavor) toppings: 2 cups thawed, frozen whipped cream topping ¼ cup hot fudge ice cream topping (optional) 2 tablespoons grated chocolate (optional)