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Ingredients
- 1 c. cream-filled chocolate sandwich cookie
- Â Â crumbs - (12 cookies)
- 3 Tbsp. butter or possibly margarine melted
- 1 x egg white lightly beaten
- 1Â 1/4 c. minced pecans
- 1/4 c. sugar
- 1 pt coffee ice cream softened
- 1 pt chocolate ice cream softened
- 10 x cream-filled chocolate sandwich cookies coarsely minced
Directions
- Stir together cookie crumbs and butter. Press into a 9-inch pieplate. Brush with egg white. Bake at 350 degrees for 5 min. Cold.
- Place pecans on a lightly greased baking sheet; sprinkle with sugar. Bake at 350 degrees for 8 to 10 min. Cold.
- Stir together ice creams, 1 c. cookie chunks, and 1 c. pecans; spoon into crust. Freeze 10 min. Press remaining cookie chunks and pecans on top. Cover and freeze 8 hrs.
- This recipe yields 1 pie.
- Yield: 1 pie
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 428g | |
| Calories 1568 | |
| Calories from Fat 994 | 63% |
| Total Fat 115.56g | 144% |
| Saturated Fat 44.3g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 446mg | 19% |
| Potassium 965mg | 28% |
| Total Carbs 134.47g | 36% |
| Dietary Fiber 10.1g | 34% |
| Sugars 119.8g | 80% |
| Protein 17.02g | 27% |
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