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Mix crumbled Oreo cookies with 1/2 stick butter or margarine. Pat into 9x13 inch pan. Freeze until firm.
Soften 1/2 gallon vanilla ice cream. Spread onto the frozen crust above. Freeze again until firm. Put on 8 oz. Cool Whip. Freeze again.
When firm spread on Hershey Fudge topping. Keep in freezer and serve when needed.
Mix cookie crumbs and butter until well blended, press firmly onto and up the sides of a 9 inch pie pan.
Spread ice cream into crust.
Top with fudge topping.
Freeze at least 6 hours or until firm.
Keep leftover pie in freezer.
Adapted From The Alpha Bakery Children's Cookbook. This is a cookbook for children with recipes from a-z published by General Mills/Betty Crocker in 1991.
To make the crust:
Melt butter. Mix in crumbs. Press into the bottom and sides of a 9" pie plate. Bake @ 350F for 10 minutes. Cool.
Once crust has cooled fill with chocolate ice cream. Freeze until firm.
To make topping:
Put cocoa, butter, sugar, whipping cream & vanilla into a pan. Heat & stir over medium heat until it boils. Remove from heat. Cool for 10 minutes & then pour over ice cream. Return to freezer.
Whip cream. Add sugar & vanilla. Spread on top of pie. Garnish with shaved chocolate & almonds if desired. Serve.
NOTE: If you can't find coffee ice cream you can dissolve 2 tsp (10 ml) of instant coffee in 4 tsp (20 ml) hot water and mix into soft vanilla ice cream.