MAKE OREO PIE CRUST:
Preheat oven to 350
/3 tub of chocolate ice cream into Oreo pie crust.
Place a piece
Crush 1 1/2 packages of cookies. Melt the butter.
Mix and press into the bottom of a freezable large container.
Spread the ice cream (softened) over this crust.
Next, put a layer of crushed cookies. Top with the hot fudge topping.
Freeze for 3 hours.
Remove from freezer.
Spread with the Cool Whip and sprinkle with the cookies left.
Cut and serve.
ead. Keep chilled.).
For Crust: Preheat oven to 400
Take ice cream out of freezer and let soften for at least 15-20 minutes.
Chop up 4 Snickers bars into quite small pieces. Put ice cream in large bowl, and stir in Snickers Pieces and 1/4 cup caramel sauce.
Spread softened ice cream into prepared pie crust.
Cut up remaining 3 Snickers bars and sprinkle over ice cream pie. Lightly press down into ice cream. Then drizzle 2 tbl. of hot fudge and caramel sauce over pie.
Freeze for at least 4 hours, or until firm.
Stir cookies into softened ice cream; spread in prepared crust.
Freeze two to three hours or until firm.
Let stand five to ten minutes before cutting into wedges to serve.
Makes eight servings.
Pack ice cream firmly into cooled pie crust.
If not serving immediately,
ixture evenly over chocolate crust. Gently spoon ice cream.
on top, being
Spread softened ice cream onto bottom of crust; freeze until firm.
Spread fudge sauce evenly over ice cream.
Cover with Cool Whip.
Freeze 4 hours or until firm.
Let stand approximately 30 minutes before serving.
Spread fudge sauce on top of Cool Whip, if you wish.
For Graham-Cracker Crust:
Combine graham-cracker crumbs,
nto smallish pieces.
Soften ice cream and mix with the crushed
Spoon alternate layers of ice cream and sherbet into crust. Freeze at least 3 hours or overnight.
To serve, spread whipped topping decoratively on pie.
Top with orange segments and coconut.
Decorate with sprig of mint, if desired.
Yields 8 servings.
Place chocolate ice cream in bottom of crust.
Chill until firm.
Spread strawberry ice cream over chocolate layer; chill until firm.
Top with vanilla ice cream and sprinkle top with toasted coconut.
Chill until firm.
Place half of the ice cream on graham cracker crust.
Sprinkle 1/3 of the brickle over this layer.
Spread remaining ice cream over top.
Sprinkle 1/3 of the brickle over this layer.
Firmly press slightly softened ice cream into graham cracker crust.
Top ice cream with fudge topping and pecans or almonds. Freeze pies for 3 hours or until firm.
Let ice cream thaw while making crust.
Melt German chocolate with butter the size of a walnut.
Add Rice Krispies and mix well. Press in pie pan.
Put in freezer for a few minutes.
Add softened ice cream and freeze.
Beat together the milk, pudding and ice cream and pour into crust.
Mix milk and pudding; blend in softened ice cream.
Pour into crust; spread on whipped topping.
Refrigerate.
Sprinkle crushed Heath bar on top before serving.
Pies can be frozen.
In a large bowl, combine the chocolate and cereal until the cereal is completely coated.
Transfer to a 9-inch springform pan.
Press the mixture into the bottom and 1 inch up the sides of the pan.
Freeze just until firm, 5 to 10 minutes.
Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.
Combine Oreos and butter and mix well.
Press into pie dish to form a crust going 3/4 of the way up the sides.
Mix ice cream, peanut butter & vanilla until well blended and smooth.
Pour into crust.
Freeze for a few hours (until frozen).
Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.