Muffin Tin Ice Cream Pies

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/2 cup confectioners’ sugar
• 1/3 cup melted butter
• 1/4 cup unsweetened cocoa powder (optional)
• 1/2 gallon vanilla ice cream, or as needed, slightly softened
• 2 cups frozen whipped topping, thawed, or as needed (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix graham cracker crumbs, confectioners' sugar, butter, and cocoa powder together in a bowl; divide between 12 muffin cups and press into the bottoms to form an even crust in each.

Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely.

Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely.

Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours.

When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.