Grasshopper ice cream pie
25 chocolate mint sandwich cookies, separated
2 tablespoons white sugar
4 tablespoons unsalted butter, melted
1 container (48 ounces) Mint Chocolate Chip
1 container (8 ounces) frozen whipped topping, completely thawed
1 container (11.5 ounces) hot fudge sauce, separated
Lightly grease a 9-inch pie pan with cooking spray and set aside. In a food processor or blender, pulse 20 of the mint sandwich cookies (no need to separate cookie from filing) until you’ve got cookie crumbs. You should get around 1 cup cookie crumbs.
In a small bowl, combine the mint cookie crumbs, sugar, and butter. Press firmly into the bottom of the prepared pan. Place in the freezer for 10 minutes. Remove the ice cream to slightly soften for the last 5 minutes.
Smooth the ice cream evenly over the cookie crust and smooth the top evenly with the back of a large spoon or spatula.
Freeze for 20-30 minutes or until solid.
Remove from the freezer and smooth all but 3-4 tablespoons of the chocolate fudge sauce evenly over the ice cream. Loosely cover and return to freezer for at least one hour or until ready to serve.
Right before serving, smooth the whipped cream over the chocolate fudge layer (I only like to add the whipped cream to the slices that will get eaten same day otherwise the whipped cream tends to get icy if refrozen).
Coarsely chop the remaining 5 mint cookies and sprinkle over individual pieces. Drizzle the reserved 3-4 tablespoons hot fudge sauce over individual pieces.
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