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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