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Ingredients
- 2 chocolate cookie pie crusts
- 1/2 gal. dinner mint ice cream (or your choice)
- 12 oz. tub Cool Whip
Method
- Thaw ice cream at room temperature for 10 to 15 minutes.
- Fill pie crusts with ice cream.
- Top with Cool Whip.
- Freeze until ready to serve.
- Serves 8 to 10.