Grasshopper Bites

Brush 2 tablespoons of butter to the bottom and sides of your mini cheesecake or cupcake pans. Set aside until ready to use.

In a food processor, pulse cookies into crumbs.

In a small bowl, combine the cookie crumbs, 4 tablespoons melted butter, and sugar. Press firmly into the bottom of the prepared pan. Place in the freezer for 10 minutes.

Scoop ice cream evenly over the cookie crust and smooth the top with an off-set spatula or the back of a spoon. Cover with plastic wrap and freeze for at least 2 hours.