Black Magic Pie
Yield
8 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 42 | each |
oreo cookies
|
*
|
| 2 | tablespoons |
margarine
melted |
|
| 1 | quart |
chocolate ice cream
|
* |
| 1 | pint |
vanilla ice cream
softened |
*
|
| ½ | cup |
whipped topping, prepared
|
|
| 1 | x |
chocolate fudge topping
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 42 | each |
oreo cookies
|
*
|
| 3E+1 | ml |
margarine
melted |
|
| 0.9 | l |
chocolate ice cream
|
* |
| 473 | ml |
vanilla ice cream
softened |
*
|
| 118 | ml |
whipped topping, prepared
|
|
| 1 | x |
chocolate fudge topping
|
* |
Directions
Finely crush 22 cookies.
Mix 1¼ cup crumbs and margarine; set aside remaining crumbs.
Press onto bottom of 9" pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust.
Scoop chocolate ice cream into balls; arrange in prepared crust.
Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops.
Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes.
Top with a layer of reserved cookie crumbs, pressing gently into ice cream.
Freeze several hours or overnight.
To serve, garnish with whipped topping and chocolate sauce.
