Let ice cream slightly soften. Spread 2 c. of ice cream in pie shell; sprinkle with 1 c. cookies crumbs. Repeat with remaining ice cream and cookies crumbs. Freeze for 2 hours.
3 tub of chocolate ice cream into Oreo pie crust.
Place a
Spread 1 qt. Oreo ice cream into Oreo pie crust. Top with 4 oz. cool whip. Drizzle 2 Tbsp. chocolate syrup over cool whip. Cover and freeze until firm.
Let the ice cream soften at room temperature a bit.
Scoop 6 scoops into the crust, or enough to fill to the top.
Press till the top of the crust is flat.
Melt chocolate chips in the microwave.
Drizzle melted chocolate over the pie.
Re-freeze before serving.
Mix cookies with butter.
Press in bottom of pie server. Spread ice cream over top of cookies.
Pour fudge topping in even layer over ice cream.
Spread whipped topping over fudge.
Garnish with chocolate curls or cookies.
Freeze 2 hours.
Line bottom of oblong glass baking dish with 1/2 the cookies. Mix ice cream and Cool Whip with mixer; pour 1/2 over cookies in dish.
Add remaining cookies, then cover with remaining ice cream and Cool Whip mixture.
Cover and let freeze overnight.
Set out of freezer a few minutes before serving.
Crush cookies and mix with melted butter to form crust.
Place in a Pyrex pie dish and bake at 350\u00b0 for 5 minutes.
Cool pie crust and fill with soft ice cream.
Top with swirls of chocolate syrup.
Freeze until ready to use.
Take out of freezer about 10 to 15 minutes before serving.
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.
Form crust in oblong pan by crushing Oreos (retain a few) and pouring 1 stick melted butter over cookies.
Spoon ice cream over the crust and spread it out.
Top with toasted, salted pecans. Spread Cool Whip over pecans.
Garnish with crushed Oreos. Freeze.
Delicious plain or topped with hot fudge!
Serves 12.
Crush cookies, reserve 2/3 cup for top.
Mix crumbs, 1/4 cup margarine and press into 9 x 13-inch pan.
Chill.
Melt chocolate, 1/2 cup margarine, sugar, salt and milk.
Boil 4 minutes, stirring constantly.
Add vanilla.
Spread over crust.
Chill until set. Spread ice cream and sprinkle with crumbs.
Mix all ingredients and put in an ice cream freezer.
Follow direction on freezer for making ice cream.
Ice cream can be any flavor, just add what you like best!
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.
ver chocolate crust. Gently spoon ice cream.
on top, being careful
ress firmly into 9- inch pie plate.
Bake at 375
nto smallish pieces.
Soften ice cream and mix with the crushed
MAKE OREO PIE CRUST:
Preheat oven to
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.
Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
Crush the entire package of Oreos in a food processor.
Mix the melted ice cream and the cool whip together.
Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
Start with the ice cream and then add Oreos then the ice cream and so on.
Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
9\" pie plate.
Scoop and press ice cream into bottom \"crust
Crush 25 cookies; pat down in 9x13-inch pan.
Melt margarine and chocolate in sauce pan.
Add beaten eggs a little at a time and powdered sugar.
Stir until warm and fudgy (do not boil).
Spread over cookie crust.
Freeze 30 minutes.
Cut ice cream into sections and place in pan.
Softened ice cream works best.
Use a rubber spatula to smooth out top.
Sprinkle remaining cookie crumbs on top.
Freeze at least 2 hours, until solid.
Cut and serve.