| Makes: 8 servings |
| Source: Betty Crocker |
| Ingredients: |
| 2 pints mint chocolate chip reduced-fat ice cream, slightly softened 1 package (6 ounces) ready-to-use chocolate-flavored pie crust 1 1/4 cups crushed chocolate-covered mint cookies 1 cup fat-free chocolate fudge topping |
| Directions: |
| Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie. |