I lined a large wicker basket with the cookies, going
heavy on the sprinkled variety as I knew they would be popular with the young ones, and set out ice cream scoops, ice cream, and the candy - covered
pie plates, which were just large enough to allow for rolling the edges of the cookie into a sweet coating that added some nice crunchiness to the sandwich.
Adjust an oven rack to the lower - middle position and hat the oven to 375 degrees F. Remove the dough - lined
pie plate from the freeze, press a doubled 12 - inch piece of
heavy - duty foil inside the
pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal
pie weights over the foil.