First I created a base with the cookies. I laid a layer of cookies to the bottom of my 6" cake pan. I had to cut some to fit and then I poured the crumbs I made to fill in the gaps.
Next, I smooshed in a layer of ice cream. Then I added a rim of Andes mints. Over that, a layer of Junior Mints.
Lastly, more ice cream! Then, into the freezer.
A few hours later, I used a hair dryer to loosen the edges and get the pie to slip out of the cake pan. It's not very pretty, but it worked!
My hope was that, when cut in half, the Junior Mints would show a layer. Oh, well. Ethan and I sacrificed our bellies and tested my creation. It was just ok. I was hoping for fireworks, and outrageous deliciousness. No such luck. It was definitely yummy though, it was ice cream wasn't it?!
I love mint and chocolate! I made a mint ice cream pie once with a grasshopper crumb crust on the bottom and grasshoppers on the outside edge. You've inspired me to try using Junior mints and Andes mints :)
ReplyDelete