Candy Cane Ice Cream Pie With Oreo Cookie Crust

• 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)

1. MAKE OREO PIE CRUST:
2. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
3. Mix Oreo crumbs and melted butter together.
4. Press into 9" deep-dish pie pan bottom and sides.
5. Bake for 8 minutes. Cool completely.
6. PREPARE ICE CREAM FILLING:
7. Spread softened vanilla ice cream over bottom of pie crust.
8. Sprinkle with crushed cookies.
9. Freeze until set, about 1 hour.
10. Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
11. Freeze at least 4 hours or overnight.
12. PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:
13. On medium-high speed, beat cream with sugar until stiff peaks form.
14. 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.
15. If not using pastry bag, spread plain whipped cream over pie.
16. If desired, garnish with peppermint candies.

cookies, butter, cream filling, vanilla ice cream, cookies, peppermint ice cream, whipped cream, heavy cream, sugar, redred, peppermint

Taken from www.food.com/recipe/candy-cane-ice-cream-pie-with-oreo-cookie-crust-342634 (may not work)