Kemps Candy Cane Ice Cream Pie
1 carton Kemps Candy Cane Ice Cream
30 chocolate wafers (to yield about 1.5 cups)
5 tablespoons unsalted butter, melted and slightly cooled
1/8 teaspoon salt
½ teaspoon pure vanilla extract
Kemps Whipped Cream (optional)
Crush candy canes (optional)
Preheat oven to 350 degrees F.
Take ice cream out of freezer to soften.
Put cookies into food processor until cookies are finely ground like sand.
Transfer crumbs to a mixing bowl; combine cookie crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
Press mixture evenly across the bottom and sides of a 9-inch pie pan. Be sure to pack tightly so crust is even and compact.
Bake in oven for 6-8 minutes or until crisp.
Let cool completely.
Assemble by scooping ice cream into cooled pie crust. Refreeze.
When ready to serve, dollop pie with whipped cream and crushed candy canes.