Why do I love girl scout cookie season so much….I ask myself that question every year. I always eat way too many girl scout cookies and so does the rest of my family. Before I knew that it was “that time of year” my husband walked in with a large box full of every single kind of girl scout cookies. I think I may have loved him more that day then the day I married him haha kidding but honestly it totally made my day! I could not wait to start eating/experimenting. And with St. Patricks day right around the corner and with all things green on my mind I knew just what I wanted to make. A ice cream pie with a thin mint crust. And that is how this recipe came about. And boy was I glad that I made this cake for my families dessert! SO happy march and happy pre-St. Patricks day!
Thin Mint Ice Cream Pie
2 Tablespoons butter, melted
1.5 quart container of Mint Chocolate Chip Ice Cream, softened
1 (8 ounce) container cool whip topping, thawed
hot fudge optional
Andies mints, chopped optional
In a food processor add 1 box of Thin Mint cookies and melted butter. Combine well. Grab a pie tin and lightly spray with cooking spray. Use the Thin Mint cookie mixture and press down firmly all over creating a crust. Spread evenly about half of the container of mint ice cream over the crust. Take 1 sleeve of Thin Mint cookies and break into a few pieces leaving some chunks still. Sprinkle over the mint ice cream. Add the other half of the ice cream and spread over the cookies. Then top with the cool whip. Cover and place in the freezer for at least 3 hours. When you are ready to slice it take it out of the freezer and you can top with the extra Thin mint cookies, hot fudge, and chopped Andies mints.