Halloween Icebox Cake

Name: Halloween Icebox Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: 8 servings
Ingredients: 32 chocolate sandwich cookies, such as Oreos; 6 tablespoons unsalted butter, melted; 1/4 teaspoon kosher salt (see Cook’s Note); One 1.5-quart container chocolate ice cream, softened; 7 peanut butter cups, coarsely chopped; 1/3 cup candy-coated peanut butter-flavored chocolate pieces, such as M&M’s; 1/3 cup candy-coated peanut butter pieces, such as Reese’s Pieces; For decorating: melted dark chocolate wafers, 8 oblong sandwich cookies with chocolate centers, such as Pepperidge Farm Milanos, candy corn pumpkins

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Level: Easy

Total: 6 hr 30 min (includes freezing time)
Active: 30 min

Yield: 8 servings

This is the perfect recipe for getting the kids involved! I'm a peanut butter lover, so of course I like to use peanut butter cups and peanut butter candies in this pie. But, if you have a bunch of leftover Halloween candy bars, chop those up and throw them in instead.

Level: Easy

Total: 6 hr 30 min (includes freezing time)
Active: 30 min

Yield: 8 servings

Ingredients

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32 chocolate sandwich cookies, such as Oreos

6 tablespoons unsalted butter, melted

1/4 teaspoon kosher salt (see Cook’s Note)

One 1.5-quart container chocolate ice cream, softened

7 peanut butter cups, coarsely chopped

1/3 cup candy-coated peanut butter-flavored chocolate pieces, such as M&M’s

1/3 cup candy-coated peanut butter pieces, such as Reese’s Pieces

For decorating: melted dark chocolate wafers, 8 oblong sandwich cookies with chocolate centers, such as Pepperidge Farm Milanos, candy corn pumpkins

Directions

Special equipment:

a piping bag

Add the chocolate sandwich cookies to a food processor and pulse until finely ground. Set aside 1/2 cup. Add the melted butter and salt to the food processor and pulse until the mixture resembles wet sand. Pour the crumb mixture into a 10 1/2-by-2-inch pie dish and press on the bottom and sides to create a crust. Freeze for 15 minutes.
Transfer the ice cream to a large bowl and use a wooden spoon to soften until the ice cream is spreadable, but not soupy. Remove the crust from the freezer.
Sprinkle half of the chopped candy evenly across the bottom of the crust. Spoon half of the softened ice cream over the candy and spread into an even layer using an offset spatula. Sprinkle the ice cream with the remaining candies, then top with the remaining ice cream. Smooth the top to cover all the candy. Cover with plastic wrap and freeze for at least 6 hours or up to overnight.
To decorate, place the melted chocolate wafers in a piping bag. Pipe “RIP” on the oblong sandwich cookies and set aside to harden. Sprinkle the reserved cookie crumbs over the pie. Decorate with the cookie tombstones and candy corn pumpkins. Cut into slices and serve.