- 2 pints coffee ice cream
- 1/2 cup semi-sweet chocolate chips
- 3 Tbsp whipping cream (or condensed Milk)
- 1-1/2 sleeves of Girl Scout Thin Mint Cookies (crushed)
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 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.