My husband is diabetic and has a sweet tooth. Finding desserts that satisfy him without him being able to "taste" that it's sugar free has been a challenge. This pie was a huge hit with my entire family.
If you choose the traditional pie crust, bake according to directions and let cool. If you use graham cracker or cookie crust, go to step 2.
Carefully slice enough cookies in 1/2 to go around the outer rim of the pie for garnish. Place the rest of the cookies in a baggie, making sure to let out the excess air, then crush the cookies.
In a large bowl, with a wooden spoon, mix 1/2 of the ice cream and 1/2 of the crushed cookies together. Add the rest of the ice cream and crushed cookies a bit at a time until fully blended. BE SURE TO SET ASIDE A PINCH OF THE CRUSHED COOKIES TO GARNISH THE TOP OF YOUR PIE.
Pour the blended ice cream into the crust and smooth out. Place in the freezer for about 15 minutes to begin to harden.
Remove the pie from the freezer and top with the whole tub of Cool-Whip. Place the sliced cookies cut side down on the outer rim of the pie and sprinkle the rest of the pie with the reserved crushed cookies.
Return the pie to the freezer for at least 30 minutes, or until ready to serve.