Ice Cream Pie

I made this one and put a picture on Instagram. Everyone demanded the recipe. So here goes. It is easy and requires no baking. You will, however, need freezer space.

Special Equipment

• 9” spring form (cheesecake) pan. I use this one. A larger one up to 12 inches works too.

• 1 gallon zip top bag

Ingredients

• 1 Party sized package of Chips Ahoy Cookies

• 4 tbs butter, melted

• 48oz (1.5 qt) vanilla ice cream (I use Turkey Hill), softened

• 48oz (1.5 qt) cookie dough ice cream, softened

• 11.75 oz jar of Smuckers Hot Fudge

• 12.25 oz jar of Smuckers Caramel Sauce

Directions

1. Spray cooking spray in the springform pan.

2. Crush one column of cookies in a zip top bag. Add melted butter and mix to combine into a wet mixture. Spread out flat along the bottom of the pan and place in the freezer for 15 minutes to set.

3. Remove the pan from the freezer. Place the softened vanilla ice into the pan in clumps. Using your hand or a rubber spatula, spread out the ice cream and flatten it being careful not to break up the bottom crust.

4. Crush the second column of cookies and spread over the vanilla ice in an even layer.

5. Heat the hot fudge in a microwave for a minute or in a pot of boiling water. Be very careful to avoid a burn and stir the chocolate. Then pour evenly over the cookies. Place in the freezer for 15 minutes.

6. Repeat the process with the cookie dough ice cream as with the vanilla ice cream. Crush the third column of cookies and spread evenly on top. Then evenly pour the caramel, which should not need to be heated. Wrap very tightly in plastic wrap and freeze for at least two hours.

7. Cut with a hot knife or spatula for serving. You’ll have something that looks like this: