Ice Cream Pie

Looking for a easy desert to serve with your corned beef & cabbage tonite? How about a delish ice cream cake. The trick to this recipe is that you need to make it and allow at least a few hours for it to "set up" in the freezer. That said you may want to do it this morning, or first thing when you get home tonite.

What you need:
Premade graham cracker crust (if you dont' have one see recipe below), mint chocolate ice cream (green for St Patricks Day), 1/2 jar of hot fudge topping, Cool whip, Chocolate Chips.

What you need to do:
Take ice cream out of freezer long enough for it to soften slightly (20 minutes usually works). Scoop ice cream into pie shell until shell is about 1/2 way full. Pour hot fudge topping on top of ice cream (you may need to warm ~30 seconds in the microwave to make it pourable). Cover pie and place in freezer for 30 minutes. Once fudge has time to re-harden, you can top pie with cool whip and then sprinkle some chocolate chip on top for garnish. Put entire pie back into freezer until just before you are ready to serve.

Homemade graham cracker (or oreo) crust:
If you prefer to use a spring form pan, I would reccomend making your own crust. Simply put graham crackers (or oreo cookies minus the filling) into a food processor and pulsate until they become find crumbs. Pour crumbs in pan and then add ~2 Tbsp butter, mix until all crumbs have butter, them form crust. If you decide to make this ice cream cake with the oreo crust, you should reserve a few cookies and use them as a garnish instead of the chocolate chips (coarse chuncks works well).