Instructions

• Remove 3-1/2 cups chocolate chip-mint ice cream from the freezer and let it soften at room temperature until scoopable (about 10–15 minutes) while you prepare the crust.
• Place 18 OREO Mint variety cookies in a food processor and pulse to fine crumbs, or put them in a sealed plastic bag and crush with a rolling pin until finely ground.
• Stir the cookie crumbs together with 3 Tbsp. melted butter until evenly moistened. Press the mixture firmly onto the bottom and up the sides of a 9-inch pie plate to form an even crust. Set the crust in the freezer for 5–10 minutes to firm, if desired.
• Spoon the softened 3-1/2 cups chocolate chip-mint ice cream into the prepared crust. Spread it evenly and smooth the top with a spatula. Return the pie to the freezer and freeze at least 3 hours, or until the filling is firm.
• Remove the pie from the freezer about 15 minutes before serving to soften slightly.
• Spread 1-1/2 cups thawed Cool Whip or whipped cream evenly over the top of the pie. Reserve 6 OREO Mint variety cookies for garnish: place 1 whole cookie in the center of the pie, cut the other 5 cookies in half, and arrange the halves around the edge of the pie.