250 g plain biscuits finely crushed
125 g butter, melted and cooled
5 cups softened vanilla ice-cream
½ cup orange and brown candy-coated chocolate pieces plus extra for decorating
40 g dark or milk choc melts, melted and cooled
4 sponge fingers biscuits, halved
6 chocolate ripple biscuits, finely crushed
- Preheat the oven to 160°C (140°C fan forced). Combine the Granita biscuit crumbs and melted butter in a bowl. Press crumb mixture into the base and up the sides of a 21cm (base measurement) round pie plate. Bake for 18-20 min or until lightly golden. Allow to cool completely in the pie plate on a wire rack.
- Combine the softened ice-cream and orange and brown M&M’s in a medium mixing bowl. Spread ice-cream mixture evenly into the cooled pie crust. Freeze for 3-4 hr or until firm.
- Meanwhile, place the melted chocolate into a plastic zip-lock bag. Using scissors, snip the corner and pipe “RIP” onto the rounded end of each sponge finger biscuit. Then pipe a small blob of chocolate under it and use it to attach one extra orange or brown M&M. Repeat with the remaining sponge fingers, chocolate and M&M’s to make 8 graveyard headstones.
- To assemble, spread crushed chocolate biscuits on top of the frozen pie. Using a knife, cut wide slits for the headstones and press finger biscuits, cut side down, into holes. Decorate with other items if desired.