Cookie Ice Cream Pie

This pie is fun to make with two already prepared ingredients--ice cream and cookies. Because you use your freezer not your oven, preparing this crunchy, creamy treat on warm days won't heat up your kitchen. Make it ahead and serve without fuss to company or kids.


8 servings

Crust Ingredients

10 chocolate cream-filled sandwich cookies, finely crushed
3 tablespoons butter, melted
14 whole cream-filled chocolate sandwich cookies

Filling Ingredients

1/2 gallon raspberry ripple ice cream, softened, divided
1/2 cup prepared hot fudge topping, divided
fresh raspberries


Combine crushed cookies and butter; mix well. Press onto bottom only of a 9-inch pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze 1 hour.

For filling: Spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. Garnish with fresh raspberries if desired. Let pie stand at room temperature about 15 minutes before cutting.

Estimated Time

Preparation Time: 25 minutes
Total Freeze Time: 6 hours
Stand Time: 15 minutes

Nutritional Information

Amount per serving: Calories 763, Fat 45 g (Saturated Fat 24 g), Cholesterol 201 mg, Sodium 448 mg, Carbohydrate 81 g, Fiber 3 g, Protein 11 g.

Recipe Courtesy Of

Wisconsin Milk Marketing Board, Madison, Wisconsin

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