CHOCOLATE MINT ICE CREAM PIE

 

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Ingredients

  • 1/2 gallon chocolate chip mint ice cream..yes, you can use 1/2 the fat ones like Edy's 1/2 lite...that's the one I use- softened, make sure it is.
  • 1/2 cup hot fudge topping
  • 2 TB. creme de menthe liquor
  • 1 Keebler graham cracker pie crust
  • 10 Andes mint candies

Directions

  • Mix hot fudge topping with the creme de menthe liquor. Stir well. You may add more or less liquor depending on your taste.
  • Next, take about 1/2 the gallon of ice cream and place it into the pie crust. Smooth it out. Don't worry if it isn't perfect...it will be covered up anyway.
  • Then cover ice cream with the topping mixture.
  • Finally, place the rest of the ice cream over the topping. (If it is melting to fast put it in the freezer for 5-10 min.) Smooth the top and place broken Andes mint candies on top.
  • Cover and put in the freezer several hours or overnight.

Notes

I've made this pie many times. It's a easy one to make and a wonderful one for the summertime!

You can make this recipe with many different ice creams and toppings. Another great one is gingerbread icecream with caramel topping for the holidays. Enjoy! :) Donna

Categories: Dessert  Freezer  Frozen 
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