1 pint cookies & cream ice cream (or any other candy/cookie flavored ice cream), softened until spreadable
12 bite-sized peanut butter cups
1 pint peanut butter ripple ice cream, softened until spreadable
1 tub (8 oz.) Cool Whip
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Let's Make It
Crush Oreo Cookies in a food processor. Add melted butter and process until well blended. Press firmly and evenly into the bottom and sides of a 9" pie plate. Freeze 15 minutes.
Melt 3/4 cup of chocolate chips in the microwave (30 second increments until melted completely). Spread gently onto bottom of crust and up the sides (creating a thin layer). Freeze 5 minutes.
Spread cookies & cream ice cream onto crust. Crush peanut butter cups in food processor and sprinkle on top of ice cream. Freeze until firm (about 15 minutes).
Spread peanut butter ripple ice cream on top of peanut butter cups. Top with Cool Whip. Melt the remaining chocolate chips in the microwave. Put in a sandwich bag and cut a small hole in one corner to create a piping bag. Gently drizzle melted chocolate on top of the pie. Freeze at least 3 hours until firm or overnight.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.