Thursday, June 7, 2012

Caramel Mudslide Pie


26
chocolate creme-filled sandwich cookies

1/4
cup butter, melted
6
cups coffee ice cream, slightly softened
2
tablespoons Irish cream liqueur
2
tablespoons coffee-flavored liqueur
1/2
cup whipping cream, whipped
1/4
cup caramel topping
1 Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.
  • 2 In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.
  • 3 Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.
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