Hot For Cookie Ice Cream Pie

In a blender combine, egg product, sugar, cream and coffee creamer. Mix until completely blended. Refrigerate for at least one hour. When ready, pour it into your ice cream maker and churn according to manufacturer’s instructions. Then put it into a freezer safe container, seal it and freeze until ready to use.

In an 8 inch pie plate, line bottom and sides of plate with mini chocolate chip cookies. Set remaining cookies aside.

Remove ice cream from freezer. Allow ice cream to soften then spread half of the ice cream over the cookie crust. Place pie in freezer to allow ice cream to harden, about 1 hour. Put ice cream back in the freezer as well.

Heat hot fudge sauce according to package directions. Then let it cool for about 30 seconds before pouring over the ice cream pie and smoothing it to cover the pie. Return pie to freezer for another hour. Pull ice cream from freezer and allow it to soften a bit.

Pull pie out of the freezer. Layer remaining ice cream over hot fudge layer. Return pie to freezer.

Heat caramel sauce according to package instructions. Once the second ice cream layer has hardened, pull pie out of the freezer and spread caramel sauce over the top layer. Crumble remaining cookies and spread them over the top of the caramel sauce. Return pie to freezer until ready to serve.