Dark Chocolate Ice Cream Pie

This simple yet decadent Dark Chocolate Ice Cream Pie is so easy to make and it's great to have in the freezer for an easy impromptu dessert.

Dark Chocolate Ice Cream Pie. Layers of chocolate and topped with frozen whipped cream.

I made this pie in a springform pan but you can also make it in a pie dish or casserole dish. I have listed the brands for most of the ingredients in an effort to make them easier to find at the grocery store.

Ingredients:

• 18-20 oreos

• 4 tbsp unsalted butter, melted

• 4 cups Tillamook Dark Chocolate Ice Cream, softened

• 1/2-3/4 cup Torani Dark Chocolate Sauce

• 8 ounce tub of Cool Whip, thawed in the refrigerator

• 4 Ghirardelli dark chocolate squares, broken into small pieces

To prepare:

1. Finely crush the oreos. The food processor works well for this or you can crush them with a meat mallet.

2. In a bowl, combine the crushed oreos and the butter and mix thoroughly. Press the mixture into the bottom of the pan.

3. Freeze the crumb mixture for at least 30 minutes. While the crust is freezing, let the ice cream sit out to become soft. It doesn't need to be melted but soft enough to stir and spread easily.

4. Spread the 4 cups of soft ice cream over the crust. Return the pan to the freezer so the ice cream refreezes.

5. Spread the chocolate sauce over the frozen ice cream layer. Top with the broken chocolate squares. Return the pan to the freezer so the sauce layer freezes.

6. Spread the thawed Cool Whip over the sauce layer then return the pan to the freezer for the whipped cream to refreeze.

7. To serve, let sit out for 5-8 minutes. This allows the springform pan to release and makes cutting easier. Serve immediately and refreeze any leftovers.