Type what you have

Ingredients

• ✓ chocolate sandwich cookie crumb crust
• mini chocolate sandwich cookie
• vanilla ice cream
• whipped topping

Instructions

1. 1 Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
2. 2 Stir crushed cookies into softened ice cream. Spread ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
3. 3 Pipe whipped topping around the edge of pie and top with reserved cookies, standing on ends. Freeze before serving, 3 to 8 hours.

By cookin'mama

Ingredients

• ✓ chocolate sandwich cookie crumb crust
• coffee ice cream
• chocolate chip
• hot fudge topping
• chocolate sandwich cookie
• whipped topping
• chocolate syrup

Instructions

1. 1 Freeze crust until firm, about 30 minutes.
2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

Ingredients

• ✓ chocolate sandwich cookie crumb crust
• milk
• instant dark chocolate pudding mix
• sweetened coconut
• dark chocolate chip
• almond
• whipped topping
• mounds candy bar
• chocolate sauce

Instructions

1. 1 Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
2. 2 Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
3. 3 Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
4. 4 Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

By Autumneyes