Mile-High Oreo Ice Cream Pie |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Woman's World Magazine 5/2/00. This turns everyone's favorite cookie and best-loved candy bar into a crowd-pleasing frozen dessert that's out of this world. (The amount of time I have listed for cooking time is actually freezing time.) Ingredients:
30 oreo cookies, divided |
3 tablespoons butter, melted |
2 pints vanilla ice cream, softened |
4 (1 1/2 ounce) packages chocolate-covered english toffee bars, such as heath, coarsely chopped, divided |
3 pints coffee ice cream, softened |
caramel topping, from a jar |
sweetened whipped cream |
additional coarsely chopped heath candy bar (optional) |
Directions:
1. Caot 9-inch pie pan with cooking spray.
2. Seal 20 cookies in a resealable plastic food storage bag. Using rolling pin finely crush cookies.
3. In small bowl combine crushed cookies with butter. Press into bottom and up sides of pie pan; freeze.
4. Quarter remaining cookies; in large bowl, combine with vanilla ice cream. Press mixture into pie shell; freeze until firm, about 30 minutes.
5. Sprinkle half of chopped Heath bars over pie.
6. In large bowl combine coffee ice cream with remaining chopped Heath bars; mound over pie. Freeze until solid, 1-1/2 to 2 hours.
7. Just before serving, drizzle with caramel topping and garnish with whipped cream and more chopped Heath bars, if desired.
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