Melt the butter in a medium-size mixing bowl.

Pulse the graham crackers in a food processor until they are fine crumbs, then add the crumbs and sugar to the melted butter and stir to combine.

Spray a mini muffin tin with non-stick cooking spray.

Fill each muffin tin with about 1 Tbsp of the graham cracker mixture and press into the bottom and sides of each tin to form a mini pie crust.

Place the mini muffin tin in the freezer to set.

Cut the Samoas into four equal sections with a sharp knife to make cookie topper pieces.

Once the graham cracker crusts are set, scoop a portion of the Samoas ice cream on to each pie crust and top with a piece of cookie.

Put the bites back into the freezer to set again, then enjoy!

Pro-tip: If you're having trouble getting the bites out of the pan, try dipping the bottom of it into warm water to loosen them!