St. Patrick’s Day Mint Chocolate Chip Pie
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1 - prepared Oreo cookie pie crust, store bought or homemade
1 - 10 oz package Great Value Fudge Mint Cookies
1/2 - gallon light mint chocolate chip ice cream, slightly softened
1 - 8 oz container Great Value whipped topping or 1- (6.5 oz) can Reddi Wip
1 - bottle or jar hot fudge topping
1/4 - cup additional fudge mint cookies, crushed
Soften ice cream for easy spreading. Line the bottom of the cookie crust with 12 fudge mint cookies.
Spoon the softened ice cream into the cookie crust, and spread the mixture until it’s even. Place the pie into the freezer for 1 hour or until slightly firm
Remove from the freezer and drizzle drizzle the hot fudge topping on top and pipe with whipped topping (I used a pastry bag with a star tip) or you can use Reddi Wip.
Add additional crushed fudge mint cookies for garnish. Return the pie back to the freezer and freeze until firm. Let the pie thaw slightly before serving.
When ready to serve, cut the pie into slices with a sharp knife (warming the knife in hot water may help).
Servings: 8 - 12 depending on the size