- 1½ cups chocolate sandwich cookie crumbs
- 3 tablespoons Dierbergs butter, melted
- 1 cup miniature marshmallows
- 1 cup semisweet chocolate chips
- ⅓ cup Dierberg milk
- ½ gallon mint chip ice cream
In medium bowl, stir together cookies crumbs and butter. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Freeze at least 30 minutes.
In 4-cup glass measure, combine marshmallows, chocolate chips, and milk. Microwave high in 30-second increments until smooth.
Pour half the sauce over cookie crust; freeze 30 minutes. Place remaining sauce in microwave-safe container; cover and chill.
Scoop ice cream into balls and arrange over chocolate mixture; press and swirl with back of spoon. Cover and freeze until firm, at least 4 hours.
Microwave reserved chocolate sauce high 45 seconds or until heated through.
Let pie stand at room temperature 10 minutes before cutting into wedges. Serve with warm chocolate sauce.
Serving Size: Per Serving
Fat: 32 g
Sodium: 190 mg
Carbohydrates: 73 g
Protein: 7 g
Saturated Fat: N/A