MAKE OREO PIE CRUST:
Preheat oven to
Combine peppermint ice cream and Cool Whip.
Spoon into graham cracker pie crust.
Sprinkle with peppermint candy. Freeze until firm.
Garnish with peppermint candy, if desired.
Let ice cream soften for a few minutes without melting.
Scoop into pie crust.
Wrap and freeze until ready to serve.
Serve slices with warmed hot fudge sauce.
Soften ice cream on counter until \"workable\" (soft
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.
0 minutes.
Set the peppermint ice cream out to soften for about
Place softened ice cream into the crust.
Let freeze hard. To serve, top each slice with whipped topping and chocolate syrup.
nto a deep 9-inch pie pan, pricking well.
Bake
ntil slightly frozen.
Spread ice cream in an 8-inch round
Combine chocolate wafer crumbs and butter in small bowl; mix well.
Press over bottom and up side of 9-inch pie plate.
Combine ice cream and whipped topping in bowl; mix until smooth.
Spoon into pie shell.
Sprinkle with crushed candy.
Freeze until firm. Garnish with additional crushed peppermint candy, if desired. Yield:
6 servings.
br>Carefully spread softened ice cream (Mary's recipe says to cut in
Spray spring-form pan with cooking spray.
Remove filling from Oreos and crush cookies, also crush the peppermints.
Place half of the cookie crumbs in bottom of pan, then a layer of ice cream. Sprinkle peppermint on ice cream.
Repeat with crumbs and ice cream.
Cover with wax paper and pack in pan.
Uncover and sprinkle with remaining peppermints and freeze at least 2 hours.
f ice cream. Using a large knife, CUT directly through the ice cream to
or 30 minutes.
Spoon ice cream over crust.
Freeze for
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
Mix the crackers, nuts and melted butter together and pat on bottom of 9 x 13-inch pan.
Beat pudding with milk.
Fold in ice cream.
Freeze.
Top with Cool Whip.
Crush peppermint candy and spread on top.
Combine melted oleo, sugar and graham crackers.
Press in a 9 x 13-inch pan.
Melt together oleo and chocolate.
Beat in eggs and powdered sugar.
Put over first layer and freeze two hours. Spread ice cream on second layer and refreeze.
Spread on Cool Whip and garnish with chocolate shavings.
Refreeze.
Combine crushed cookies with 1/3 cup melted butter.
Press into a 13 x 9 x 2-inch pan.
Spread with softened ice cream. Cover and freeze.
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.
tub of chocolate ice cream into Oreo pie crust.
Place a