Ingredients
24 chocolate sandwich cookies
5 tablespoons unsalted butter, melted
1.5 quarts Bunny Tracks ice cream, slightly softened
Hot fudge sauce, for topping (optional)
Whipped topping, for topping (optional)
Chopped peanuts, for topping (optional)
Mini peanut butter cups, chopped, for topping (optional)
Instructions
1. Crush the chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin.
2. In a mixing bowl, combine the cookie crumbs with the melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
4. Freeze the crust for at least 30 minutes to firm up.
5. Scoop the softened ice cream into the chilled crust and spread it in an even layer.
6. Cover the pie with plastic wrap and freeze for a minimum of 4-6 hours, or overnight, until completely solid.
7. Let the pie sit at room temperature for 5-10 minutes before garnishing with toppings.
8. Slice with a hot knife and serve immediately.
Notes
This pie can be made up to a week in advance and stored covered in the freezer. If you cannot find Bunny Tracks ice cream, Moose Tracks or another vanilla ice cream with fudge and peanut butter cups is a great substitute. For clean slices, run your knife under hot water before each cut.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 48g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg