Ingredients & Directions
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 tb Whipping cream (or condensed
Milk)
1 1/2 Sleeves of Girl Scout Thin
Mint Cookies (crushed)
Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press into pie
pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in
refrigerator for four hours (or 1 hour room temperature). Fill baked cool
pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate
chips and whipping cream over lowest heat and spread over pie. Refreeze.
Yields
1 Pie