Serves: 8 (more if you cut the slices smaller)
Prep: 15 min
Total: 4 hrs 30 min
*24 Oreo cookies, about 10 oz (or your sandwich cookie of choice)
*2 pints vanilla ice cream (or your ice cream flavor of choice)
*1 tbsp butter, melted
- Coarsely chop 6 cookies; set aside.
- To make crust: process 10 cookies in a food processor until fine crumbs form. Or, if you’re like us and don’t own such a contraption, put them in a plastic bag and hammer away to your heart’s content with a spoon, meat mallet, rolling pin or…whatever you want really. Just pound the life out of those cookies. Once they’re fine crumbs, add the melted butter and mix. Pour the crumbs into the container of your choice; I prefer a springform pan, but you can use a casserole, a tart pan with a removable bottom (the original recipe calls for one of these), a plain old bowl even. Firmly press the crumbs down using the bottom of a glass, measuring cup, or just your fingers (a cook’s best tools). And presto–an Oreo crust. I also top the crust with several whole cookies, but this can make it harder to slice later. To me, the cookies make it all worth it.
- Dollop the ice cream onto the crust by the cupful. Gently spread it into an even layer using a warm knife or rubber spatula. Sprinkle the top with the reserved chopped cookies, or if you want to be really fancy, make a border around the edge with them.
- Cover and freeze for at least 4 hours and up to a week.
- Chow down. I mean, slice and serve. If you want to unmold it from a springform or tart pan, run a warm, damp cloth all around the outside of the pan to loosen the “pie”, then lift it out with the removable bottom, and slice into pretty little wedges.