Pulse the cookies and pretzels in a food processor until you get fine, even crumbs.

Pour the crumbs into a large mixing bowl and add the melted unsalted butter, and mix thoroughly.

Scoop the mixture into a 9" pie pan and press using a rubber spatula, your fingers, or the bottom of a clean drinking glass. Chill the pie crust in the freezer for 30 minutes.

Remove the pie crust from the freezer and fill it with as much softened peppermint stick ice cream as you want. (the ice cream should be soft enough to spread)

Sprinkle the top with crumbs of chocolate sandwich cookies and mini peppermint and white chocolate pretzels.

Place in the freezer overnight or for at least 3 hours to set.

Before serving, let the pie rest for 5- 10 minutes before slicing for clean cuts.

Enjoy!