Cookies And Cream Sundae Pie

• 3 cups (1 1/2 pints) cherry nut ice cream
• 1 cup (10 ounces) chopped cream-filled chocolate wafer cookies, divided
• 1 baked 9-inch pie crust, cooled completely
• 1 cup prepared hot fudge topping, warmed slightly
• 4 cups (1 quart) French silk chocolate or chocolate ice cream

1. Beat cherry nut ice cream and 1/2 cup of cookies with the KitchenAid(R) Stand Mixer on low speed for about 30 seconds or until well combined.
2. Spoon quickly into pie crust. Top evenly with 3/4 cup hot fudge topping. Freeze at least 1 hour.
3. Beat French silk chocolate ice cream and remaining cookies with electric mixer on low speed for about 30 seconds or until well combined. Spoon into pie crust. Drizzle with remaining 1/4 cup hot fudge topping. Freeze at least 4 hours.
4. To purchase the
5. used in this recipe, please visit

nut ice cream, creamfilled, pie crust, topping, chocolate

Taken from www.myrecipes.com/recipe/cookies-cream-sundae-pie (may not work)