Mint-Chocolate Ice Cream Pie

1. 1

   For the pie shell, add cookies to a food processor and process into fine crumbs. Add butter and process to combine. Press mixture into base and sides of a 2 inch deep, 10 inch diameter pie pan. Freeze for 15 mins, or until firm.

2. 2

   Reserve 2 tbsp of the candies and mix the rest with the ice cream. Spread in the prepared pie shell and freeze for 1 hour, or until firm. Remove from freezer and let stand at room temperature for 10 mins. Sprinkle with reserved candies and serve with strawberries.

No nutritional information available.

No additional tips available.