So this pie starts out with a chocolate chip cookie crust. But instead of making a cookie as the crust, you use pre-made cookies and crush them, then add some butter to keep it all together.
Chocolate Chip Cookie Ice Cream Cake
adapted from allrecipes.com
1 package small chocolate chip cookies
1/4 cup butter, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
Crush half of the cookies (about 20) to make crumbs. Combine crumbs with melted butter and press into the bottom of a 9" springform pan, lined with parchment paper. Stand cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 3/4 of the ice cream on countertop. Chop remaining cookies and stir into the softened ice cream. Spread ice cream mixture over fudge layer. Freeze 30 minutes.
Scoop remaining ice cream into balls and arrange over spread ice cream layer. Drizzle remaining fudge topping over entire pie, and garnish with whipped topping. Freeze until firm, 4 hours or overnight.
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