Pineapple Semifreddo Pie - cookies

Method

• Shell: Heat oven to 350 degrees.
• Remove 1 cookie and coarsely crush.
• Set aside.
• Place remaining cooies in a food processor and pulse to make fine crumbs.
• Reserve 1/2 cup for filling.
• In a bowl, combine remaining crumbs and sugar.
• Stir in butter.
• Spread mixture over the bottom and up the sides of a 9 inch pie plate.
• Bake for 10 minutes.
• Cool completely.
• Filling: In a large bowl, stir together ricotta cheese and sugar.
• Set aside 1/4 cup of the pineapple for garnish.
• Stir remaining pineapple into cheese mixture.
• In another bowl, beat together cream and confectioner's sugar until stiff.
• Add to pineapple mixture and gently fold until just combined.
• Fold 1/2 cup reserved cookie crumbs into pineapple mixture.
• Plave into pie shell, mounding the filling.
• To garnish, sprinkle reserved pineapple and coarsely crushed cookie over filling.
• Freeze 6 hours or overnite.
• To serve, remove pie from freezer and place in fridge 15 to 20 minutes for easy cutting.