Black Bottom Pepper Mint Ice Cream Pie
- 1 (7 3/4-ounce) package reduced-fat chocolate sandwich cookies (such as Snack Well's), crushed
- 1 tablespoon fat-free milk
- 4 cups chocolate or vanilla low-fat ice cream, slightly softened
- 1/4 cup coarsely crushed hard peppermint candies (such as Starlight Mints; about 10 candies)
- 1 tablespoon semisweet chocolate mini-morsels
- Place crushed cookies in a bowl; sprinkle with milk, and stir well. Press crumb mixture into bottom and up sides of a 9- inch pie plate. Freeze at least 30 minutes.
- Place ice cream in a large bowl; stir with a wooden spoon until smooth (do not allow ice cream to melt). Stir peppermint and mini-morsels into softened ice cream. Spoon ice cream into pie shell, spreading evenly. Cover and freeze at least 4 hours or until firm.
- NOTE: For best results on the pie-crust, the cookies should be crushed into large crumbs. During testing, we placed the cookies in a large zip-top plastic bag and crushed them with a rolling pin. You can also use a food processor to crush cookies.
chocolate sandwich cookies, milk, chocolate, peppermint, semisweet chocolate
Taken from www.myrecipes.com/recipe/black-bottom-pepper-mint-ice-cream-pie (may not work)