Instructions: Preheat oven to 350 degrees. Place cookie crumbs in medium bowl. In the top of the double boiler, combine butter, mint thins and mint extract.

Melt over hot, not boiling, water stirring until smooth. Pour over crumbs and mix until crumbs are evenly moist. Place crumb mixture in a 9-inch pie plate. Press mixture on bottom and up side of plate. Bake for 5 minutes or until firm. Cool to room temperature on wire rack. Remove ice cream from the paper carton by cutting the packaging seam. Slice into rounds 1/8-inch to 1/4-inch thick. Place in petal form on top of cooled pie crust mixture. Press down to remove air pockets and smooth surface. Return to freezer 4 to 6 hours. Slice pie and drizzle with chocolate sauce

Makes 8 servings.

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