In honor of National Ice Cream Day,(which is July 20th for all of you that missed it,) we decided to celebrate with an ice cream pie. Ice cream pies are the perfect dessert for me to make, because although I have a huge sweet tooth, I don't enjoy baking. Oh, I will occasionally bake some cookies, or a banana bread, but it's not a process I enjoy. There is simply to much chemistry to it. So, other than my other speciality (Rice Krispie treats), I have another in my repertoire.
This recipe is a variation of a Grasshopper Pie that was in Cooking Light many years ago. I had made it often and decided to start playing around with the top layer of flavor to do something other than mint. I call this Mudslide Pie because it reminds of those yummy mudslide drinks. Either way, it is the perfect dessert for the warm July evenings and a great way to celebrate National Ice Cream Day!
1 1/2 cups chocolate cookie crumbs
3 Tbsp. butter
Mix the butter and crumbs until moist. Press firmly into a 9 in. spring form pan. Chill in freezer until hardened.
3 cups light vanilla ice cream, softened
1 jar marshmallow cream
2 Tbsp. milk
1 tub light or fat free cool whip
1 1/2 Tbsp. cream de cocoa
2 Tbsp Kahlua
In a medium microwave safe bowl, combine marshmallow cream and milk. Microwave on high 1 minute, stirring once. Fold in cool whip to marshmallow mixture. Add the liquor and blend well.
Spread softened ice cream over the cookie crust. Top with the marshmallow/cool whip mixture and freeze for at least 6 hours - or until firm.