Strawberry Ice Cream Cookie Pie

Ingredients

• 1 pkg 16 ounces, 45 cookies chocolate sandwich cookies
• ¼ cup margarine, melted
• 2 qt 1/2 gallon strawberry ice cream
• softly whipped cream, for garnish
• 5 garnish chocolate sandwich cookies, broken in half
• 1 garnish whole strawberry

Method

1. Lightly grease a 9-inch pie plate. Place 26 cookies in a 1-gallon-size plastic food-storage bag. With a rolling pin or the back of a heavy skillet, crush into fine crumbs (or break the cookies into a food processor work bowl and, using on-off motion, process into fine crumbs). Scrape the crumbs into a small bowl; add the margarine and stir with a fork until blended. Press into the prepared pie plate. Freeze 15 to 20 minutes until firm.
2. Meanwhile, remove the ice cream from the freezer and let stand at room temperature about 10 minutes until slightly softened to spreading consistency. To assemble, spread 1 quart ice cream over the bottom of the crust. Place 14 cookies on top; spread with the remaining quart of ice cream, mounding it slightly in the center. Freeze at least 3 hours until firm.
3. Just before serving, garnish the top with a ring of whipped cream, the cookie halves and the strawberry. Let the pie stand 10 minutes before serving.

Notes

A cool and luscious no-bake dessert. Makes 10 servings. Per serving without garnish: 470 cal, 7g pro, 53g car, 26g fat, 47mg chol, 342mg sod.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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