Candy Cane Ice Cream Pie With Oreo Cookie Crust

Name: Candy Cane Ice Cream Pie With Oreo Cookie Crust
Prep time: 5 h
Cook time: 8 min
Total time: 5 h 8 min
Yield: 1 pie, 12 serving(s)
Ingredients: 20 Oreo cookies, crumbled (2 cups); 1/4 cup butter, melted; 1 pint vanilla ice cream, softened; 10 Oreo cookies, crushed (1 cup); 1 1/2 quarts peppermint ice cream, softened; 1 1/2 cups heavy cream; 3 tablespoons sugar; wilton red-red concentrated food coloring (optional); 12 -18 starlight peppermint candies, for garnish (optional)

Submitted by KateL

"Basic recipe from Woman's World 12/18/08, but I have added instructions for an Oreo pie crust. Preparation time includes chilling time. To allow advance preparation of the whipped cream topping, I use Recipe #485591 #485591. Made 12/18/13: whipped cream was unnecessary; vanilla layer did not impress, why not use chocolate mint as a contrast? Used 12 Star Light peppermint candies in clock face layout and crushed 6 candies to sprinkle over top. I recommend using a rich ice cream so that it will soften easily. Edy's Grand Peppermint was super in this."

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photo by KateL

Ready In:: 5hrs 8mins
Ingredients:: 9
Yields:: 1 pie
Serves:: 12

ingredients

OREO PIE CRUST
20 Oreo cookies, crumbled (2 cups)
¹⁄₄ cup butter, melted
ICE CREAM FILLING
1 pint vanilla ice cream, softened
10 Oreo cookies, crushed (1 cup)
1 ¹⁄₂ quarts peppermint ice cream, softened
WHIPPED CREAM TOPPING
1 ¹⁄₂ cups heavy cream
3 tablespoons sugar
wilton red-red concentrated food coloring (optional)
12 -18 starlight peppermint candies, for garnish (optional)

directions

MAKE OREO PIE CRUST:
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Mix Oreo crumbs and melted butter together.
Press into 9" deep-dish pie pan bottom and sides.
Bake for 8 minutes. Cool completely.
PREPARE ICE CREAM FILLING:
Spread softened vanilla ice cream over bottom of pie crust.
Sprinkle with crushed cookies.
Freeze until set, about 1 hour.
Spread softened peppermint ice cream over cookie layer, mounding slightly in center.
Freeze at least 4 hours or overnight.
PREPARE WHIPPED CREAM TOPPING JUST BEFORE SERVING:
On medium-high speed, beat cream with sugar until stiff peaks form.
If desired, fit large star tip into large pastry bag. Using small, clean brush, starting at tip of bag, paint 5 long lines of food coloring inside bag, ending 1 inch from top edge. Fill bag with whipped cream. Pipe rosettes.
If not using pastry bag, spread plain whipped cream over pie.
If desired, garnish with peppermint candies.