1 1/2 cups crushed cream-filled chocolate sandwich cookies (about 15)
1 1/2 tsp sugar, optional
1/4 cup butter or margarine, melted
2 pints chocolate chip or coffee ice cream, softened
1/4 cup chocolate syrup, divided
Additional cream-filled chocolate sandwich cookies, optional
In a bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup; swirl with a knife.
Carefully top with remaining syrup; swirl with a knife. Cover and freeze 10-15 minutes before serving. Garnish with whole cookies if desired.
Yield: 8 servings
