My first ‘real job’ in high school was working at the local Dairy Queen. I loved (and still do love!) ice cream and my dad’s friend happened to be the owner, so it was a good fit. During the time that I worked there, I not only perfected the DQ curl, but made countless Blizzards and other ice cream treats. And, while you can’t beat a Blizzard filled with your favorite candies, cookies, and other goodies, a Blizzard pie is even better! All these years later, I like to make my own version, typically filled with Reese’s Cups but the beauty of this dish, is that you can make it however YOU like! With the 4th of July weekend upon us, this is a great-tasting way to celebrate and stay cool!
Crust: ~1 1/2 c finely crushed Oreo cookies and ~7 TBSP melted butter
Filling: 1/2 gallon of vanilla ice cream, 1/2 c peanut butter, and ~2 1/2 cups of chopped Reese’s Cup
Note: substitute different cookies/candies to your choosing; omit peanut butter if it does not make sense for the cookies/candies you are using, and consider using chocolate ice cream if desired
- Using a food processor (or a Ziplock-style bag and rolling pin), finely crush the Oreo cookies (Note: in my experience, having about 1 1/2 cups of the crushed cookies will adequately fill a 9″ pie pan; adjust accordingly if using a larger or smaller dish). In a medium-sized bowl, use a rubber spatula to mix the crushed cookies with the melted butter; the mixture should be moist enough to stick together–add extra melted butter, if needed. Spray the pie dish with non-stick spray and then press the cookie-butter mixture into the dish, covering the bottom and the sides.
- Place the pie dish in the freezer for about 30 minutes.
- While the crust is freezing, set the ice cream out to soften. Chop up the Reese’s Cup candies into bite-sized pieces. Transfer the softened ice cream into a large bowl and add in the peanut butter and candies using a rubber spatula to mix throughout the ice cream. Remove the crust from the freezer and fill with the ice cream-candy mixture.
- Cover with Saran wrap and freeze for at least 24 hours. Enjoy!