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1 pie
suggest servings
| 2 | pints | coffee ice cream | |
| 1/2 | cup | chocolate chips (semi-sweet) | |
| 3 | tablespoons | heavy whipping cream | |
| 1 1/2 | each | girl scout mint cookies |
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine.
Crumb cookies in food processor and press into pie pan.
Bake this for 10 minutes at 350 degrees.
Soften ice cream in refrigerator for four hours (or 1 hour room temperature).
Fill baked cool pie shell with ice cream and cover with wax paper.
Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie.
Refreeze.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 4mg | 0% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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