Candy Cane Ice Cream Pie With Oreo Cookie Crust - cooking recipe

Ingredients

OREO PIE CRUST
20 Oreo cookies, crumbled (2 cups)
1/4 cup butter, melted
ICE CREAM FILLING
1 pint vanilla ice cream, softened
10 Oreo cookies, crushed (1 cup)
1 1/2 quarts peppermint ice cream, softened
WHIPPED CREAM TOPPING
1 1/2 cups heavy cream
3 tablespoons sugar
wilton red-red concentrated food coloring (optional)
12 -18 starlight peppermint candies, for garnish (optional)

Preparation

MAKE OREO PIE CRUST:
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Mix Oreo crumbs and melted butter together.
Press into 9\" deep-dish pie pan bottom and sides.
Bake for 8 minutes. Cool completely.
PREPARE ICE CREAM FILLING:
Spread softened vanilla ice cream over bottom of pie crust.
Sprinkle with crushed cookies.
Freeze until set, about 1 hour.
Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
Freeze at least 4 hours or overnight.
PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:
On medium-high speed, beat cream with sugar until stiff peaks form.
If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes.
If not using pastry bag, spread plain whipped cream over pie.
If desired, garnish with peppermint candies.