Ingredients
1/2
gallon peppermint ice cream, softened
1
cup chopped creme-filled chocolate sandwich cookies (8 to 10 cookies)
1
creme-filled chocolate sandwich cookie crumb crust (6 oz)
3/4
cup chocolate topping that forms hard shell
1/4
cup crushed red and green peppermint candies (about 10 candies)
Preparation
In large bowl, stir ice cream and chopped cookies until blended. Spoon into crust.
Drizzle chocolate topping over pie; sprinkle with candies. Cover; freeze 4 hours or until firm. Remove from freezer 10 to 15 minutes before serving.
