(by Shirley McNevich)
2 pints good quality mint chocolate chip ice cream
1 ready-made chocolate graham cracker crust
1 1/4 cups coarsely crushed Keebler Grasshopper cookies + extra for topping
fudge ice cream topping
Soften one pint of the ice cream, then spread it on the bottom of the chocolate crust. Evenly sprinkle the crushed cookies over the ice cream. Cover the pie and freeze for 1 hour. Soften the second pint of ice cream. Remove the pie from the freezer--spread the second pint of ice cream evenly over the crushed cookies. Cover and freeze 4-5 hours. Remove from freezer, thaw for 10 minutes, sprinkle more crushed cookies over the top before cutting. Serve each slice with a little fudge topping.