7.8 ounce chocolate sandwich cookies crushed reduced-fat (such as Snack Well's)
1 tablespoon milk fat-free
4 cups whipped cream low-fat softened
0.3 cup coarsely peppermint candies hard crushed (such as Starlight Mints; 10 candies)
1 tablespoon semisweet chocolate mini-morsels
Equipment
food processor
bowl
wooden spoon
ziploc bags
rolling pin
Directions
Place crushed cookies in a bowl; sprinkle with milk, and stir well. Press crumb mixture into bottom and up sides of a 9- inch pie plate. Freeze at least 30 minutes.
Place ice cream in a large bowl; stir with a wooden spoon until smooth (do not allow ice cream to melt). Stir peppermint and mini-morsels into softened ice cream. Spoon ice cream into pie shell, spreading evenly. Cover and freeze at least 4 hours or until firm.
NOTE: For best results on the pie-crust, the cookies should be crushed into large crumbs. During testing, we placed the cookies in a large zip-top plastic bag and crushed them with a rolling pin. You can also use a food processor to crush cookies.
