I love my Easy Grasshopper Pie so much, that I decided to modify the recipe for the season and make a peppermint version!   For me, peppermint ice cream is just a little too strong on it’s own but this recipe tones it down a little and the results are so yummy!  You can make this recipe in a 9X13 pan, but I chose to make half of the recipe in a pie pan, and the other half in a mini cheesecake pan.  You could also use make this recipe even easier and just use 2 pre-made Oreo pie crusts!

1 pkg. Oreo cookies

3 Tbsp. melted butter

8 oz container whipped topping, thawed

1/2 gallon peppermint ice cream

Crush 25 of the Oreo cookies.  I used a blender, but you can place the cookies in a zip-lock bag and smash them with a hammer/mallet also.  Melt the butter and combine with the Oreo crumbs.  Press crumbs into the bottom of your pan to form crust.  In a separate bowl, mix the ice cream with the whipped topping.  I let my ice cream sit on the counter for about 20 minutes before mixing – it makes this process much easier!  Scoop the mixture over the crust and freeze until ready to serve.  I topped mine with some chocolate syrup and a few more crushed Oreos!  Enjoy!