Cookie Crust Ice Cream Pie Recipe
Ingredients
1(18 ounce) roll refrigerator chocolate chip cookies
1 quart chocolate ice cream, softened
1(12 ounce) jar chocolate fudge sauce
1 (8 ounce) carton Cool Whip
Directions
Slice cookie dough 1/8-inch thick.
Line bottom and sides of 9-inch pie pan with cookie slices, overlapping sides to make scalloped edge.
Bake 10 minutes at 375 degrees.
Cool.
Fill cooled crust with ice cream.
Top with syrup and frost with Cool Whip.
Freeze.
Line bottom and sides of 9-inch pie pan with cookie slices, overlapping sides to make scalloped edge.
Bake 10 minutes at 375 degrees.
Cool.
Fill cooled crust with ice cream.
Top with syrup and frost with Cool Whip.
Freeze.
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