Grasshopper Ice Cream Cake

By lorik

Ingredients

• 32 Nabisco Famous Chocolate Wafers, crushed to fine crumbs (about 2 cups)
• 3 tablespoon unsalted butter, melted
• 1 quart ice cream, green mint chocolate chip
• 1 quart chocolate ice cream
• 2 cups lightly sweetened whipped cream
• 10 Andes chocolate mints, shaved with vegetable peeler

Details

Adapted from cookscountry.com

Preparation

Step 1

FOR THE CRUST: Stir cookie crumbs and butter in medium bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and refrigerate until set, about 30 minutes.

FOR THE ICE CREAM: Scoop mint ice cream into large bowl and mash with wooden spoon until softened. Spread over prepared crust and smooth top. Cover with plastic wrap and freeze until firm, at least 3 hours. Scoop chocolate ice cream into medium bowl and mash with wooden spoon until softened. Spread over mint ice cream. Re-cover with plastic wrap and freeze until firm, at least 2 hours (or up to 1 week). When ready to serve, remove sides of pan. Spread whipped cream over top and sprinkle with candy shavings. Serve.