Disclosure: This is a sponsored post. All thoughts, opinions and hot weather are purely my own.
It’s the most wonderful time of the year y’all. Delicious sweets galore, and a valid reason to consume them! The holidays are marvelous like that. We get bombarded with sweets, from everywhere; whether it’s in the office (holiday parties), meeting up with friends for a potluck, or just visiting your family over the weekend. Cookies everywhere! Even if it isn’t Christmas day yet, people are still loaded up with cookies, ready to treat their guests, family, and friends.
If you’re like me, eventually you just get “cookied” out. I don’t like to waste things though. I’m definitely not throwing cookies away and I don’t want to give them away either (my cookies!). So what do you do with this abundance of yum? What do you do with Santa’s chocolate chip cookies that the kids left out if you don’t eat them but they’ve been sitting out all night? You turn those cookies into pie crust.
I’m going to show you how to repurpose these cookies into yet another delightful dessert for those coworkers, friends and family. Yes, this is essentially re-gifting if you got those cookies from them. Yes, I It’s usually looked down upon, but come on…how could you hate on a Chocolate chip cookie pie crust. Impossible!
- ⅓ cup of White Chocolate Raspberry International Delight creamer.
- 16 chocolate chip cookies (enough to fill 2 cups)
- 2 Tbsp of Unsalted Butter
- 7 scoops of Butter Almond Ice Cream
- 1 Tbsp of green sugar crystals
- 20 chopped raspberries
- Chocolate shell sauce
- Vegetable oil spray
- - whipped cream
- 1 cup of heavy whipping cream
- 3 drops of vanilla extract
- red food coloring
- 2 tsp of sugar
- Break up the cookies in a food process or place in a resealable bag and mash with a rolling pin until it's all fine crumbs.
- Place crumbs in a big bowl to mix with the melted butter. Stir with a spatula until butter is fully mixed with crumbs.
- spray cupcake pan with vegetable oil spray.
- place cookie mix into all 6 cupcake molds in the pan. (Make sure not to make too much of a thick layer with the cookie crust)
- Mold crumbs into mini pie crusts using a spoon or a small measuring.
- bake for 10 minutes at 375°.
- Remove pan from oven and leave on counter to cool off.
- Place the International Delight White Chocolate Raspberry creamer and the butter almond ice cream in a bowl. Use a hand mixer to blend these together while putting in the chopped raspberries.
- Place that mix in the freezer for 2 hours so I can get back the Ice cream texture.
- After those 2 hours, pour a couple of drops of premade Chocolate shell sauce (found in many supermarkets) onto each mini cookie crust and swivel the pan to get a nice thin even coat. Place that in the freezer for 10 minutes and let it harden.
- Once the chocolate has hardened on the crust, take mixed ice cream and fill the pie crusts. Be sure not to fill these up too much, because we need to top them with some whipped cream. Place the mini pies in the freezer again for another 30 minutes.
- While that's in the freezer, place the heavy cream, sugar, and vanilla extract in the metal bowl and mix using a hand mixer. Mix for 3 minutes.
- pull the mini pies out of the freezer and top them with whipped cream.
- Sprinkle with some green sugar for that holiday magic.
- Use left over raspberries as garnish.
- Top with whipped cream only when ready to serve.
The raspberry really does compliment the flavor of the cookie crust and the butter almonds in the ice cream. I like making these into personal pies because then you don’t have to worry about serving each person a slice of pie as it melts on the kitchen counter. Your family and friends will appreciate the extra effort. They will Voilà; There’s some of that Christmas spirit we hear about, in its simplest form. Happy Holidays everyone!
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This conversation is sponsored by International Delight. The opinions and text are all mine.
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