Cookie Ice Cream Pie

1. 1

   In a small bowl, combine crushed cookies and butter; press onto bottom of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze until set, about 1 hour.

2. 2

   For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze until set, about 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight.

3. 3

   Garnish with fresh raspberries if desired. Let pie stand at room temperature for 15 minutes before cutting.

No additional tips available.