Black Bottom Pepper Mint Ice Cream Pie

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.