10 ea Cream-filled chocolate FILLING:
Sandwich cookies — thinly 1/2 ga Raspberry ripple ice cream
Crushe Softened divided
3 tb Butter or margarine — 1/2 c Prepared fudge topping —
Melted Divided
14 ea Cream-filled chocolate Fresh raspberries, optional
Sandwich cookies — whole
Combine crushed cookies and butter; mix well. Press onto bottom only
of a 9-in, 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. Yield: 8 servings
Yields
1 servings