Black Bottom Peppermint Ice Cream Pie

1 (7 ¾ oz.) pkg. reduced-fat chocolate sandwich cookies (such as Snack Well’s), crushed into large crumbs

1 T. fat-free milk

¼ cup crushed peppermint candy or candy canes, divided

4 cups vanilla low-fat ice cream, slightly softened

 1 T. semisweet chocolate minichips

Place crushed cookies in a bowl, sprinkle with milk, and stir well.  Press crumbs into bottom and up sides of a 9 inch pie plate. 

Sprinkle 2 T. candy over bottom of crust.  Freeze at least 30 minutes.

Stir ice cream until smooth (do not allow ice cream to melt).  Spoon ice cream into pie shell, spreading evenly. 

Sprinkle remaining 2 T. crushed peppermint and minichips over ice cream.

Cover and freeze at least 4 hours or until firm.

8 servings