oreo ice cream shop pie
By Yankee Magazine|Dec 23 2006|
Ingredients
Oreo Ice Cream Shop Pie
1/2 cup hot fudge dessert topping, divided
6 oz. Prepared graham pie crust
8 oz. Tub Cool Whip, divided
1-1/4 cups milk
2 small pkgs. Jell-O Oreo flavored instant pudding mix
Instructions
Remove 2 Tbs. 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 Tbs. Fudge topping. Store
Leftover pie in freezer.
Jazz It Up: For more chocolate flavor, prepare as directed using an
Oreo pie crust.
Make it Easy: If fudge topping is cold, remove cap and microwave on
High 30 seconds or until easy to spread.
