Coat a 9-in. pie plate with nonstick spray. Have ready a small ice cream scoop.
Crust: 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 1/2 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.
Calories 422 Fat 18g Saturated fat 10g Cholesterol 33mg
Sodium 169mg Carbohydrate 56g Fiber 1g
This recipe has been added to the following public cookbooks:
Desserts,
billys notable cooking
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
