Oreo Crust
30 Oreo cookies
4 tablespoons unsalted butter melted
Put cookies in food processor and pulse until cookies are fine in texture. Add 4 tablespoons melted unsalted butter. Mix well and pour into pie pan. Press into pie pan and put in the refrigerator for 15 minutes to set. Then cook crust in 350 degree oven for 15 minutes. Set aside to cool.
Filling
1/2 Gallon French vanilla ice cream
2 Snickers Bars
2 Kit Kat bars
2 packages Reese's Peanut Butter Cups
6 chocolate chip cookies (see Blondie recipe from Easter Sunday)
Pour ice cream into a large bowl and let soften a bit about 15-30 minutes. Rough chop all the candy bars and 4 cookies. Put all the candy and four chocolate chip cookies into bowl with ice cream and mix well. Pour mixture into cooled pie shell and smooth out the top. Wrap pie tightly in saran wrap and put back in the freezer.
When ready to serve, remove saran wrap, drizzle with chocolate syrup and caramel and top with remaining chocolate chip cookie pieces.
ENJOY!
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