Asphalt Pie Brownies

Slightly adapted from Our Best Bites.

1 box brownie mix, baked in a 9x13 pan
1-1/2 quart mint chocolate chip ice cream
1 C. dark or semisweet chocolate chips
1/2 C. heavy whipping cream
15-20 Oreo cookies, crushed
1 8-oz. container Cool Whip
Andes mints, optional
Caramel sauce, optional

Slightly undercook brownies (refer to recipe notes). Cool brownies completely and place in freezer to chill. Soften ice cream until it can easily be stirred with a spoon. Spread softened ice cream over brownies in an even layer. Return pan to freezer to chill. Pour whipping cream into small saucepan and add chocolate chips. Cook on low heat stirring constantly until chocolate chips are melted. Remove from heat and let chocolate cool until close to room temperature. Drizzle in an even layer over ice cream. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Spread Cool Whip over the cookies in an even layer. Freeze at least several hours, until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Sprinkle with chopped Andes mints and drizzle with caramel sauce, if desired.

Notes: I used the Ghiradelli Chocolate Supreme brownie mix and baked them for 25 minutes. I used Tillamook Mint Chocolate Chip ice cream and Cool Mint Oreo cookies.