“What do you do if you’re the host of a Whisk pool party, and you have a freezer full of goodies (in case any customers need something right away!) ready to serve? You take out the ice cream (and some cookies, biscotti, and iced coffee, of course) for a refreshing treat on a hot summer day. Enjoy!” —Bini Waldner of Bini’s Bakes
1 (9-inch) graham pie crust
16 ounces whipped topping
¼ cup confectioners’ sugar
1 teaspoon mint extract
1 egg
10 soft chocolate chip cookies, crushed (ex: soft blend)
1 (3.5 ounce) bar bittersweet mint chocolate, finely chopped, divided
- Preheat oven to 350°F. Toast pie crust for 5-7 minutes.
- In the bowl of an electric mixer, beat whipped topping until stiff. Add egg, sugar, mint extract, cookies, and half the chocolate. Pour into cooled crust.
- Top with remaining chocolate and freeze. Keep frozen until ready to serve.
Yield: 6-8 servings
For more great recipes, check out this weeks issue of Whisk by Ami
