Black Bottom Pepper Mint Ice Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For the holidays, substitute candy canes for the peppermint candies. Ingredients:
1 (7 3/4-ounce) package reduced-fat chocolate sandwich cookies (such as snack well's), crushed |
1 tablespoon fat-free milk |
4 cups chocolate or vanilla low-fat ice cream, slightly softened |
1/4 cup coarsely crushed hard peppermint candies (such as starlight mints; about 10 candies) |
1 tablespoon semisweet chocolate mini-morsels |
Directions:
1. Place crushed cookies in a bowl; sprinkle with milk, and stir well. Press crumb mixture into bottom and up sides of a 9- inch pie plate. Freeze at least 30 minutes.
2. Place ice cream in a large bowl; stir with a wooden spoon until smooth (do not allow ice cream to melt). Stir peppermint and mini-morsels into softened ice cream. Spoon ice cream into pie shell, spreading evenly. Cover and freeze at least 4 hours or until firm.
3. NOTE: For best results on the pie-crust, the cookies should be crushed into large crumbs. During testing, we placed the cookies in a large zip-top plastic bag and crushed them with a rolling pin. You can also use a food processor to crush cookies.
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