Allow the ice cream and whipped topping to soften.
Fill the Oreo crust with the softened "Cookies and Cream" ice cream. It normally takes just under 1/2 gallon. Work quickly!
Top the ice cream layer with the chocolate syrup.
Put the filled crust in the freezer to firm up, about one hour.
Top the pie with the whipped topping.
Finish the pie with chocolate sprinkles.
Placed the finished pie in the freezer to get firm for a minimum of two hours.
How easy is this? I have had success with adding peanut butter to top the ice cream layer, and garnishing the pie with peanuts. Another version uses pralines and cream ice cream in a shortbread-typed crust garnished with chopped pecans. Also, any of the new gourmet ice creams can inspire endless vaiations!