1 container of cinnamon ice cream
25 ginger snap cookies
4 tablespoons of melted butter
1 container of cool whip
1 can of dulce de leche
Process ginger snap cookies and butter in food processor until well blended and looks likes crumbs. Spread ginger snap crust on pie pan. Scoop ice cream on top of pie crust. About 4 or 5 cups or enough until the ice cream reaches the top of the pie pan. Spread dulce de leche on top of ice cream then some cool whip. Chill in Freezer for 2 hours before serving.
Note: I let my ice cream sit out to make it easier to scoop out.
They had cinnamon ice cream on sale for 1.28 cents at my local grocery store. Never tried cinnamon ice cream before and I had read somewhere that it was really good. This last week I had made dulce de leche in my crock pot and wondered what cinnamon ice cream and dulce de leche would taste like together so I had a scoop of that. It tasted pretty good. Then I thought this would be really good on top of a pie crust made with ginger snap cookies. So, I put some cool whip on top that and called it a day.
Ben’s mom actually makes something similar to this but in a cake pan. Oreo cookie crust, whatever ice cream you like, fudge and cool whip. It is so good and I look forward to having it every summer at the lake. 😉