1 regular package of Oreos
1/4 cup melted butter
1 pint of mint chocolate chip ice cream
salted caramel topping
Whipped cream
Use a Ziploc bag to crush 20 Oreos. Drizzle melted butter in the ziplock bag until combined with crushed Oreos. Pour contents into a pie dish and pack down on the bottom only and not up the sides. Let ice cream soften enough so that it's easy to work with. Spoon on top of crust and spread it evenly.
Immediately cover and put pie into the freezer for a minimum of 3 hours before serving. Preferably overnight.
Top the pie with whipped cream caramel sauce and remaining Oreos.
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