CAFE AU MINT CHOCOLATE PIE
Stick margarine (for greasing pan)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies, crushed
2 pints coffee ice cream
1/2 cup semi-sweet chocolate chips
3 tbsp heavy (whipping) cream (or sweetened condensed Milk)
Heavily grease sides and bottom of a (9-inch) pie pan with regular (not light) stick margarine. Crush cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees F. Cool.
Soften ice cream in refrigerator for four hours (or 1 hour room temperature).
Fill baked cool pie shell with softened ice cream and cover with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.
Source: Girl Scouts
Stick margarine (for greasing pan)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies, crushed
2 pints coffee ice cream
1/2 cup semi-sweet chocolate chips
3 tbsp heavy (whipping) cream (or sweetened condensed Milk)
Heavily grease sides and bottom of a (9-inch) pie pan with regular (not light) stick margarine. Crush cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees F. Cool.
Soften ice cream in refrigerator for four hours (or 1 hour room temperature).
Fill baked cool pie shell with softened ice cream and cover with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.
Source: Girl Scouts
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and without prior notification or explanation. Failure to follow the guidelines
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