| Ingredients | |
| 2 | pt | ice cream, coffee flavour | |
| 1/2 | cup | semi-sweet chocolate chips | |
| 3 | tablespoon | whipping cream, (or condensed milk) | |
| 1 1/2 | sl | girl scout mint cookies, crushed | |
| | | |
Directions:
|
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.
|