*  Exported from  MasterCook  *
                      Cookies and Cream Ice Cream Pie
 Recipe By     : Felicia Pickering <MNHAN063@SIVM.SI.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Graham Cracker and Chocolate Chip Crumb Cr
    1 1/2  cups          graham cracker crumbs
      1/4  teaspoon      ground cinnamon
    5      tablespoons   unsalted butter, melted
      1/2  cup           miniature semisweet chocolate chips
    2      pints         chocolate ice cream, softened until spread
                         but not melted
    1 1/2  cups          -- €
    1      1/2 inch pie  Oreo cookies (about 12 coo
    2      cups          -- €
    1      1/2 inch pie  Chocolate Chip Cookies
                         (about six 3-inch cookies)
                         Chocolate Truffle Sauce
      3/4  cup           whipping cream
    2      tablespoons   unsalted butter, cut into 2 pieces
   12      ounces        semisweet chocolate chips or chocolate, ch
    1      teaspoon      vanilla extract
 1. Position a rack in the center of the oven.  Preheat the oven to 325 F.
 Butter a 9-inch springform pan with sides at least 2 3/4-inches high.
 2. Make the crumb crust.  Mix the cracker crumbs with the cinnamon in a
 large bowl.  Add the melted butter and stir together until the crumbs are
 evenly moistened with butter.  Stir in the chocolate chips.  Transfer
 the crumbs to the springform pan.  With the back of your fingers or a
 spoon, press the crumbs evenly over the bottom and 3/4 inch up the sides
 of the pan.  Bake the crust for 6 minutes.  Cool the crust completely
 before filling it with the ice cream.  The crust can be baked 1 day
 ahead, covered with plastic wrap, and stored at room temperature.
 3. Use an ice cream spade to spread the softened chocolate ice cream
 over the crumb crust.  Sprinkle half the crumbled Oreos and chocolate
 chip cookies evenly over the ice cream.  Drizzle about 6 tablespoons
 of Chocolate Truffle Sauce over the cookies.  Spread the softened vanilla
 ice cream over the cookies.  Sprinkle the remaining Oreo and chocolate
 chip cookie pieces evenly over the ice cream.  Drizzle with 2 tablespoons
 of Chocolate Truffle Sauce.
 To Freeze:
 Freeze the pie 15 minutes to firm the chocolate sauce.  Wrap the pie
 tightly with plastic wrap then with heavy aluminum foil, gently pressing
 the foil against the pie.  Freeze overnight or up to 1 week.  The pie
 can be frozen up to 2 weeks, but the chocolate chip cookies will soften
 slightly.  Once the pie is frozen, you can remove the springform pan.
 Dip a dish towel in hot water and wring out the water.  Hold the hot
 towel around the sides of the pan for 15 seconds.  Release the sides
 of the pan.  Either leave the pie on the springform bottom or slide
 it onto a serving plate.  Rewrap the pie with plastic and foil and return
 it to the freezer.
 To Serve:
 Remove the ice cream pie from the freezer and let it soften at room
 temperature for about 10 minutes.  Warm the 1 1/2 cups of Chocolate
 Truffle Sauce in a medium saucepan over low heat, stirring frequently.
 Use a large sharp knife to cut the pie into wedges and pass the warm
 Chocolate Truffle Sauce.
 Chocolate Truffle Sauce
 (makes about 2 cups)
 Put the cream and butter in a medium saucepan and heat over medium-low
 heat until the cream is hot and the butter is melted.  The hot cream
 mixture will form tiny bubbles and measure about 175 F on a food thermometer.
 Do not let the mixture boil.  Remove the pan from the heat.  Add the chocolate
 and let it melt in the hot cream mixture for about 30 seconds to soften.
 Add the vanilla and stir the sauce until it is smooth and all of the chocolate
 is melted.
 To Freeze:
 Pour 1 cup of the sauce into each of 2 plastic containers, leaving 1
 inch of space at the top.  Loosely cover and cool for 1 hour at room
 temperature.  Press a piece of plastic wrap onto the top of the sauce
 and cover the container tightly.  Freeze up to 2 months.
 To Serve:
 Remove from the freezer.  Defrost in the covered container overnight in
 the refrigerator.  Warm the sauce in a medium saucepan over low heat,
 stirring frequently.  Use the sauce warm as hot fudge sauce or as directed
 in recipe.  If you need the sauce in a hurry and don't have time to
 defrost it, run some hot water over the covered container and remove
 the frozen sauce from the container.  Warm the sauce in a heatproof
 container placed over (but not touching) barely simmering water, stirring
 occasionally.  Leftover sauce can be stored up to 2 weeks in the refrigerator.
 This recipe is from _Bake and Freeze Desserts_ by Elinor Klivans.
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