"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 Chocolate cookie pie crust 1/2 gallon mint ice cream 1 bottle of chocolate fudge topping 2 boxes of Junior Mints
Pour chocolate on bottom of pie shell and then sprinkle a few mints on the bottom. Let ice cream get soft a stir in remaining Junior Mint. Put back in freezer until frozen. Cut and serve. Garnish with a squirt of whip cream.
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