OREO Ice Cream Shop Pie

10 servings


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1/2 cup hot fudge ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 ounces)
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
1 1/4 cups cold milk
2 packages (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling


Prep Time: 15 minutes (plus refrigerating)

REMOVE 2 tablespoons of the fudge topping; set aside. Spoon remaining topping into crust; spread to evenly cover bottom of crust. Top with half of the whipped topping; freeze 10 minutes.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining whipped topping. Spoon over whipped topping layer in crust.

FREEZE 4 hours or until firm. Remove pie from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Drizzle with the reserved 2 tablespoons fudge topping. Store leftover pie in freezer.

Created date

May 2008