Ice Cream Pie

ICE CREAM PIE
(as good as your imagination!)

You can do almost any combo in this creative dessert . . . .

Andes Mint Ice Cream Pie
Crust: Archway chocolate cookies (1 package crumbled fine in a proccessor) spread and press into pie plate. (reserve 2 Tbl crumbs)
Filling:
- chocolate syrup; drizzle across bottom of pie crust
- chocolate mint ice cream; let soften a bit and scoop 1/2 onto crust
- sprinkle with crushed Andes Mints, 1 Tbl cookie crumbs, drizzle choc syrup.
- layer remaining scoops of 1/2 the quart of ice cream
- drizzle with chocolate syrup again
- sprinkle remaining Andes Mints, 1 Tbl cookie crumbs
- Refreeze till firm.

To serve: cut into slices and serve. Serves 8

Butter Pecan Ice Cream Pie:
- Molasses Archway Cookies
- Butter Pecan Ice Cream
- Caramel Syrup
- Chopped Pecans
- Heath Bar (crushed sprinkle on top before serving)

Chocolate Peanut Butter Ice Cream Pie:
- Chocolate Archway Cookies
- Chocolate Syrup
- Vanilla and Chocolate Ice Cream (alternate the scoops)
- Reeses Peanut Butter Cups, crushed
- Fresh Peanuts

Strawberry Chocolate Ice Cream Pie:
- Chocolate Archway Cookies
- Chocolate Syrup
- Strawberry Ice Cream
- Shaved dark chocolate bits
- Fresh strawberries sliced to top

Be creative . . . . .