32 mint creme–filled chocolate sandwich cookies
1/4 cup plus 2 Tbsp chocolate ice cream topping
8 cups (1/2 gal) mint chocolate chip ice cream
Coat a 9-in. pie plate with nonstick spray. Have ready a small ice cream scoop.
Crust: Pulse 16 cookies in food processor until fine crumbs. Add 1/4 cup topping; process until crumbs are moistened. Press on bottom and sides of pie plate. Freeze 30 minutes until firm.
Cut 8 cookies in half. Scoop 1/2 the ice cream into crust to cover, placing scoops close together. Scatter with cookie halves; press them slightly into ice cream. Freeze 1 hour or until firm.
Cut rest of cookies in halves or quarters. Top pie with scoops of remaining ice cream, then cookie pieces.
Spoon 2 Tbsp topping into a qt-size ziptop bag. Cut tip off 1 corner and pipe over pie. Freeze 3 hours or until firm.