*20 chocolate sandwich cookies, finely crushed
*2 tbsp butter, melted
*1 carton (1.5 quarts) Peppermint EDY'S SLOW CHURNED Light Ice Cream
*1 container (8ounces) frozen whipped topping, thawed
*small candy canes (optional)
*chocolate syrup or hot fudge sauce (optional)
*Spread softened light ice cream evenly into frozen crust. Pipe or spoon whipped topping around border of pie. Arrange candy canes on top of pie. Freeze for several hours or until firm.
*To serve, cut pie into 8 wedges. Place on dessert plates and drizzle with chocolate syrup.