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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Oreos have been popular since Nabisco introduced them in 1912, and they are still the best-selling cookie in the world. There are those folks who twist the cookies apart and eat the filling first, and those who dunk the entire Oreo into a big glass of ice-cold milk. In this recipe, Oreos make a great pie crust that's filled with cookies and cream ice cream. Die-hard fans won't think this dessert is overkill at all. Ingredients:
20 oreo cookies |
3 tablespoons unsalted butter, melted |
1 quart cookies and cream |
ice cream, slightly softened |
1 large banana, peeled, thinly sliced |
purchased hot fudge sauce |
Directions:
1. Finely grind cookies in processor. Transfer 2 tablespoons cookie crumbs to small bowl; reserve. Add melted butter to remaining crumbs in processor; blend until moist crumbs form. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze crust until firm, about 10 minutes.
2. Spread half of ice cream in crust. Top with banana slices. Spread remaining ice cream over. Sprinkle 2 tablespoons cookie crumbs over pie. Freeze until firm, about 4 hours. (Can be made 3 days ahead. Cover; freeze.) Serve with sauce.
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