Grasshopper Ice Cream Pie
30 cream-filled chocolate sandwich cookies
5 tablespoons butter, melted
1/2 gallon mint chocolate chip ice cream
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup sifted powdered sugar, optional
1/2 teaspoon vanilla extract
Process cookies in a food processor or blender until ground; add butter and process until blended.
Reserve 1/2 cup of the cookie mixture. Firmly press the remaining mixture into an ungreased 13-by-9 inch pan. Chill for 30 minutes. Meanwhile, soften ice cream at room temperature for 10 to 15 minutes.
Spoon ice cream over chilled crust. Cover and freeze for 1 hour.
Stir together whipped topping, powdered sugar and vanilla; spread over ice cream. Sprinkle with the reserved 1/2 cup crumbs. Cover and freeze at least 8 hours. Yield: 8 servings
Source: Adapted from “Classic Southern Desserts,” by the editors of Southern Living (Oxmoor House, 2010)
Per serving: 680 calories, 42 g fat (25 g saturated fat), 69 g cholesterol, 5 g protein, 70 g carbohydrate, 55 g sugar, 1 g fiber, 310 mg sodium, 160 mg calcium.