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| 1 1/2 x ca. 450 g | Cream-filled chocolate sandwich cookies |
| 1/4 Tasse | (1/2 stick) butter; melted |
| 6 Tasse | Mocha almond fudge ice cream; (about), softened |
| 2 Dose | (12 ounces each) fudge icing (warmed slightly for easy spreading) |
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To make crust: Process cookies in blender or food processor until no white from cream filling shows. Transfer to bowl. Add butter; mix well. Press cookie mixture into 10-by-4-inch springform pan. Spread mixture evenly onto bottom and up sides of pan. Bake at 400 degrees 8 minutes. Let crust cool completely.
To assemble pie: Fill one-quarter of pan with softened ice cream, smoothing it with spatula. Freeze until firm.
Add thin layer of softened fudge icing and freeze until firm. Repeat layering/freezing process three more times, ending with fudge layer. Freeze 6 hours or overnight. Makes 12 large servings.
Frank Majowicz, executive chef, submitted the recipe.
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