In a bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.
Originally Submitted
10/25/2013
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