This pie is sure to please everyone, whether they're "low-carbers" or not. And it has the added benefit of being a make-ahead dessert.
Oxmoor House JANUARY 2005
1. Combine crushed cookies and butter. Press mixture firmly in bottom of a 9-inch springform pan coated with cooking spray.
2. Combine softened ice cream and nuts, stirring well. Fold in whipped topping. Pour mixture into prepared crust. Cover and freeze until firm.
3. Remove sides of springform pan; let pie stand 10 minutes before serving. Top with chocolate shavings, toasted nuts, and whipped topping, if desired.
carbo rating: 32
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