Mint Ice Cream Pie

A simple and delicious dessert from the kitchen of Lynn Locklear (via the OZC). I first tasted this fabulous “pie” while having dinner with Joe & Karen Choi and I’ve made it several times since then.

1/2 gallon mint chip ice cream
12 oz ctn Cool Whip
20-30 Oreos
1 stick butter, melted
fudge sauce, heated

Set ice cream on counter until it has softened. Meanwhile, in a blender, crush cookies and pour crumbs into a 9×13 inch pan or a 10-inch spring form pan. Pour melted butter over cookies and press into the pan to form a crust. In a large bowl, with a mixer, combine Cool Whip with the ice cream. Spread this mixture over the crust and freeze for several hours or until firm. Serve with hot fudge sauce.

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