FRANÇAIS
PRODUCED AND DISTRIBUTED BY SAPUTO DAIRY PRODUCTS CANADA G.P.     THE BAILEYS WORD AND ASSOCIATED LOGOS ARE TRADEMARKS OF R&A BAILEY & CO.

BAILEYS™ COFFEE CREAMERS

Mint Cookie Pie with Cotton Candy Wisps

recipe Image

Chocolate and mint were just meant to be. It was as if they were childhood sweethearts. Far be it from us to mess with perfection, but every relationship can use a boost now and then, especially when that boost is provided by using BAILEYS™ Coffee Creamer The Original Irish Cream.

TWEET, POST or PIN
(PRINT)
DIRECTIONS
INGREDIENTS
1. In a food processor or blender, grind 1/2 of the cookies into fine crumbs, place into a mixing bowl, and add in melted margarine and mix well. Press cookie mixture into a pie tin completely up the sides. Put in freezer.

2. In the same mixing bowl add softened ice cream and BAILEYS™ Coffee Creamer The Original Irish Cream and mix together using a flat spatula. Next, break remaining cookies into pieces and put into ice cream mixture; fold in gently.

3. Remove pie tin from freezer and scoop ice cream and cookie mixture into pie tin; smooth out. Cover and place back into the freezer for 2 hours or longer to refreeze. When ready to serve, remove from freezer and flip out of pie tin onto cutting board, slice into 6-8 slices. On each plate, place one slice of the mint cookie pie and garnish with a generous wisp (a handful) of pink cotton candy and a cherry. Enjoy!

YIELD: 8 servings
  • 2 L (8 cups) mint chocolate chip ice cream, softened at room temperature for 10-15 minutes
  • 250 mL (1 cup) BAILEYS™ Coffee Creamer The Original Irish Cream
  • 1 bag or box of chocolate cookies with cream centers
  • 30 mL (2 tbsp) margarine (melted)
  • 55 g (2 oz) pink cotton candy
  • Maraschino cherries (garnish)