Edy's Peppermint Pie

Ingredients

• 20 Oreos (regular or mint) or other chocolate sandwich creme-filled cookies
• 2 tablespoons unsalted butter , melted
• 1 quart Edy's Slow-Churned Peppermint Ice Cream
• 1 container frozen whipped topping , 8 ounce
• small candy canes , as needed
• chocolate syrup or hot fudge sauce , Optional

Instructions

1. 1

   Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.

2. 2

   Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.

3. 3

   Drizzle servings with chocolate syrup or hot fudge sauce.